14 Comforting Aguadito De Pollo Recipes That Soothe With Every Spoon

There’s something truly comforting about a steaming bowl of aguadito de pollo, especially when the weather turns chilly. The vibrant green broth, infused with the fresh aroma of cilantro, is a soothing balm for the soul. Each spoonful offers a delightful mix of tender chicken and hearty veggies, making it a cherished dish for family gatherings or cozy nights in. If you’re eager to explore new twists on this classic, let’s uncover some delicious variations that will take your comfort food experience to the next level.

Classic Aguadito De Pollo

Aguadito de Pollo is a traditional Peruvian chicken soup that’s bursting with flavor and comfort. This vibrant dish is characterized by its green color, which comes from fresh cilantro blended into the broth, along with a medley of vegetables and spices. Typically served warm, Aguadito de Pollo is perfect for family gatherings or cozy nights in. The combination of tender chicken, hearty potatoes, and a revitalizing touch of lime makes this dish a favorite among many.

To prepare this delicious soup, you’ll need various aromatic ingredients that will enhance its unique flavor profile. The use of cilantro not only colors the soup but also adds a rejuvenating taste that balances the richness of the chicken. This classic Aguadito de Pollo recipe is simple yet satisfying, making it an excellent choice for both novice cooks and seasoned chefs alike.

Ingredients (Serves 4-6):

• 1 whole chicken (cut into pieces)
• 1 cup of cilantro (fresh, chopped)
• 1 large onion (diced)
• 4 cloves of garlic (minced)
• 2 medium carrots (diced)
• 2 medium potatoes (diced)
• 1 cup of frozen peas
• 1 cup of corn (canned or frozen)
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 8 cups of chicken broth
• 2 limes (juiced)
• Salt and pepper (to taste)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and season with salt and pepper. Sear the chicken until browned on all sides, about 5-7 minutes. This step helps to lock in the flavors and gives the chicken a nice color.
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot with the chicken. Cook for about 3-4 minutes, stirring frequently, until the onion becomes translucent. The sautéing process releases essential oils from the onions and garlic, enhancing the overall flavor of the soup.
3. Add Vegetables and Spices: Stir in the diced carrots, ground cumin, and paprika. Cook for an additional 2-3 minutes. Then, add the chicken broth to the pot and bring it to a boil. This will create a rich broth that will form the base of your Aguadito de Pollo.
4. Simmer the Soup: Once the broth reaches a boil, reduce the heat to low and let it simmer for about 30 minutes. This allows the chicken to cook through and become tender while infusing the broth with all the delicious flavors.
5. Incorporate Potatoes and Peas: After 30 minutes, add the diced potatoes, frozen peas, and corn to the pot. Continue to simmer for an additional 15-20 minutes, or until the potatoes are tender. The addition of these vegetables adds texture and heartiness to the soup.
6. Blend the Cilantro: In a blender, combine the fresh chopped cilantro with a cup of the soup broth. Blend until smooth, then return the mixture to the pot. This step not only gives the soup its signature green color but also infuses it with the fresh flavor of cilantro.
7. Finish with Lime: In conclusion, stir in the lime juice and adjust the seasoning with more salt and pepper if needed. Allow the soup to simmer for another 5 minutes. The lime juice adds a bright note that elevates the flavors of the Aguadito de Pollo.

Extra Tips:

When preparing Aguadito de Pollo, consider using a whole chicken for the best flavor, as it provides a richer broth. If you prefer a heartier soup, you can add more vegetables like zucchini or bell peppers. For a spicier kick, feel free to include diced jalapeños or a dash of hot sauce.

Finally, serve the soup with extra lime wedges and some avocado slices on the side for added freshness and creaminess. Enjoy your delicious Aguadito de Pollo!

Spicy Cilantro Aguadito

Spicy Cilantro Aguadito is a vibrant and flavorful Peruvian chicken soup that warms both the body and soul. This dish is perfect for any occasion, whether you’re looking to enjoy a comforting meal on a chilly evening or impress guests at a dinner party.

The base of the soup is a bright green cilantro broth, which is infused with spices and accompanied by tender pieces of chicken, hearty vegetables, and satisfying rice. The unique combination of flavors will transport you straight to the heart of Peru.

This aguadito not only incorporates the aromatic freshness of cilantro but also features a kick of heat that elevates the dish to a whole new level. The balance of spices, along with the natural sweetness of the vegetables, creates a comforting yet exciting flavor profile.

Enjoy this soup with a squeeze of lime and a sprinkle of fresh cilantro for the ultimate experience.

Ingredients (Serves 4-6):

• 1 tablespoon oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium jalapeño, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup rice (preferably white or jasmine)
• 2 medium carrots, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 1 cup chopped cilantro, plus extra for garnish
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.

Then, add the minced garlic and chopped jalapeño, cooking for an additional 2 minutes until fragrant.

2. Add Spices: Sprinkle in the ground cumin, paprika, and turmeric. Stir the mixture to coat the onions and let the spices bloom for about a minute, enhancing their flavor and aroma.

3. Incorporate Broth: Pour in the chicken broth and bring the mixture to a gentle boil. This will form the flavorful base of your aguadito.

4. Introduce Chicken and Rice: Once boiling, add the shredded chicken and rice to the pot. Stir well to combine, and then reduce the heat to a simmer. Cook for approximately 10 minutes, or until the rice is nearly tender.

5. Add Vegetables: Incorporate the diced carrots, corn kernels, and potatoes into the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are cooked through and the rice is fully tender.

6. Finish with Cilantro: Stir in the chopped cilantro, and season the soup with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to meld the flavors together.

7. Serve: Ladle the Spicy Cilantro Aguadito into bowls and garnish with additional cilantro and lime wedges. Enjoy it warm!

Extra Tips: When preparing Spicy Cilantro Aguadito, feel free to adjust the level of spice to your preference by adding more or less jalapeño.

For a richer flavor, consider using homemade chicken broth. Additionally, if you want a heartier soup, you can add other vegetables like bell peppers or zucchini.

Leftovers can be stored in the fridge for up to three days and taste even better the next day as the flavors continue to develop.

Aguadito De Pollo With Quinoa

Aguadito de Pollo is a comforting Peruvian chicken soup that’s bursting with flavor and nutrition. This version incorporates quinoa, a superfood known for its high protein content and nutty flavor, making the dish not only delicious but also wholesome.

The vibrant green color of the soup comes from the fresh herbs and vegetables, creating a visually appealing meal that warms the soul. The combination of tender chicken, hearty quinoa, and a medley of spices makes this dish perfect for any occasion, whether it’s a family dinner or a cozy gathering with friends.

In addition to being a crowd-pleaser, Aguadito de Pollo with quinoa is very versatile. You can easily adjust the ingredients based on what you have on hand or your dietary preferences. Adding extra vegetables like carrots or corn can enhance the soup’s texture and flavor, while varying the spices allows you to customize the heat level.

This recipe is simple to follow, and with a little preparation, you can have a delicious bowl of Aguadito de Pollo ready in no time.

Ingredients (Serves 4-6)

• 1 pound of chicken thighs, boneless and skinless
• 1 cup of quinoa, rinsed
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 green bell pepper, diced
• 1 cup of fresh cilantro, chopped
• 1 cup of green peas (fresh or frozen)
• 6 cups of chicken broth
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Juice of 1 lime
• Olive oil for sautéing

Cooking Instructions

1. Prepare the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken thighs and season with salt and pepper. Cook for about 5-7 minutes until browned on all sides. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrot, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. This step builds the base flavor for the soup.
3. Add Quinoa and Broth: Stir in the rinsed quinoa, cumin, and paprika. Mix well so that the spices coat the vegetables. Pour in the chicken broth and bring the mixture to a boil.
4. Cook the Chicken: Once boiling, return the browned chicken to the pot. Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the quinoa is cooked and the chicken is tender.
5. Incorporate the Final Ingredients: After the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot along with the diced potato and green peas. Stir in the chopped cilantro and lime juice. Allow it to simmer for another 10 minutes until the potatoes are tender.
6. Season to Taste: Taste the soup and adjust the seasoning with more salt, pepper, or lime juice if needed. The flavors should be vibrant and well-balanced.
7. Serve: Ladle the Aguadito de Pollo into bowls and garnish with additional fresh cilantro if desired. Serve hot, and enjoy the comforting flavors of this hearty soup.

Extra Tips

When preparing Aguadito de Pollo with quinoa, be sure to rinse the quinoa thoroughly before cooking to remove its natural coating, which can give a bitter taste.

Additionally, feel free to add other vegetables like zucchini or spinach for extra nutrition and flavor. This soup can be made ahead of time and stored in the refrigerator for a few days, making it a perfect meal prep option.

If you prefer a thicker soup, you can blend a portion of it and mix it back in for a creamier texture. Enjoy your culinary adventure with this delightful Peruvian dish!

Creamy Coconut Aguadito

Creamy Coconut Aguadito is a delightful twist on the traditional Peruvian chicken soup, known for its vibrant flavors and hearty texture. This dish combines the comforting essence of aguadito with the rich, tropical taste of coconut milk, making it a perfect meal for any occasion. The combination of spices, vegetables, and tender chicken creates a harmonious blend that’s both nourishing and satisfying.

Whether you’re looking to impress guests or simply warm up on a chilly day, this creamy coconut version of aguadito is sure to become a favorite in your kitchen.

To prepare this dish, gather fresh ingredients that will enhance the overall flavor profile. The coconut milk adds a luscious creaminess that pairs beautifully with the aromatic herbs and spices typically found in aguadito. With its bright green color from fresh cilantro and a hint of lime, this soup isn’t only delicious but also visually appealing. Serve it with a side of rice or crusty bread, and you have a complete meal that everyone will love.

Ingredients (Serves 4-6):

• 1 lb (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup coconut milk
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper, diced (any color)
• 1 cup corn kernels (fresh or frozen)
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: sliced avocado and lime wedges for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Brown the Chicken: Add the chicken pieces to the pot and season with salt, pepper, cumin, and paprika. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides.
3. Add Vegetables: Stir in the diced carrot, potato, and bell pepper. Cook for another 4-5 minutes, allowing the vegetables to soften slightly and absorb the flavors.
4. Pour in the Broth and Coconut Milk: Add the chicken broth and coconut milk to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the chicken to cook through and the flavors to meld together.
5. Incorporate Corn and Cilantro: Once the chicken and vegetables are tender, add the corn kernels and chopped cilantro to the pot. Stir well and let it simmer for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed.
6. Finish with Lime: Just before serving, stir in the freshly squeezed lime juice for a bright, zesty flavor. Remove the pot from heat.
7. Serve: Ladle the creamy coconut aguadito into bowls, garnishing with sliced avocado and lime wedges if desired. Enjoy warm!

Extra Tips:

For an added depth of flavor, consider marinating the chicken in lime juice, cumin, and paprika for an hour before cooking. This enhances the taste of the meat and infuses the dish with even more flavor.

Additionally, feel free to customize the vegetables based on what you have on hand or your personal preferences. Adding a bit of heat with diced jalapeños or a dash of hot sauce can give a spicy kick to the dish.

Finally, remember to taste and adjust seasoning as needed throughout the cooking process for the best results.

Aguadito De Pollo With Sweet Potatoes

Aguadito de Pollo is a traditional Peruvian chicken soup that’s both comforting and nourishing. This vibrant dish is characterized by its rich green color, derived from fresh herbs like cilantro and a mix of vegetables. When sweet potatoes are added, they contribute a delightful sweetness and a creamy texture that perfectly complements the savory elements of the soup.

This recipe combines tender chicken, aromatic spices, and nutritious ingredients to create a hearty meal that’s perfect for any occasion, whether it’s a chilly day or a festive gathering.

In this recipe, the sweet potatoes not only enhance the flavor but also add a nutritional boost, making this aguadito a well-rounded dish. It’s simple to prepare and can be made in about an hour, making it a great choice for weeknight dinners. Serve it with a sprinkle of freshly chopped cilantro and a squeeze of lime for an invigorating finish that brightens the entire bowl.

Ingredients (Serves 4-6)

• 1 whole chicken (cut into pieces)
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 1 cup fresh cilantro (chopped)
• 2 medium sweet potatoes (peeled and diced)
• 2 medium carrots (sliced)
• 1 cup green peas (fresh or frozen)
• 1-2 jalapeños (seeds removed, chopped)
• 6 cups chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes. This step adds depth of flavor to the soup.
2. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and chopped jalapeños, sautéing for an additional 1-2 minutes until fragrant.
3. Add Spices and Broth: Stir in the cumin and paprika, mixing well to coat the onions. Return the chicken to the pot, then pour in the chicken broth. Bring the mixture to a boil, scraping any browned bits from the bottom of the pot for added flavor.
4. Incorporate Vegetables: Once boiling, add the diced sweet potatoes, sliced carrots, and green peas to the pot. Stir everything together and reduce the heat to a simmer. Cover and let cook for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Finish with Cilantro: Remove the chicken pieces from the pot and shred the meat off the bones. Discard the bones and return the shredded chicken to the soup. Stir in the chopped cilantro and adjust seasoning with salt and pepper if needed. Simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve: Ladle the Aguadito de Pollo into bowls and serve hot with lime wedges on the side for squeezing over the soup. Optionally, garnish with additional cilantro for a fresh touch.

Extra Tips

When making Aguadito de Pollo, feel free to customize the vegetables based on what’s in season or what you have on hand. Zucchini, corn, or even bell peppers can be great additions.

The balance of flavors is key, so taste as you go and adjust the seasoning accordingly. For a thicker consistency, you can blend a portion of the soup and mix it back in. Enjoy this comforting dish with a side of crusty bread or a simple salad for a complete meal!

Lemon Zest Aguadito

Aguadito is a traditional Peruvian chicken soup that’s comforting and packed with flavor. This version, Lemon Zest Aguadito, brings a revitalizing twist with the addition of vibrant lemon zest, which brightens the dish and adds a unique citrusy note. It’s perfect for a cozy family dinner or a gathering with friends, as it warms the soul and tantalizes the taste buds.

The combination of tender chicken, hearty vegetables, and zesty herbs creates a delightful bowl of soup that’s both nourishing and satisfying. In this recipe, the lemon zest not only enhances the flavor but also complements the traditional spices used in aguadito. The addition of cilantro and a touch of green chili provides a vibrant finish, making every spoonful a burst of flavor. Serve it with rice or fresh bread for a complete meal that will leave everyone asking for seconds.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 large potato, diced
• 1 cup green peas (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 8 cups chicken broth
• 2 tablespoons vegetable oil
• Juice of 1 lemon
• 1 small green chili, finely chopped (optional)
• Cooked rice (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and sear them on all sides until they’re golden brown. This step adds depth of flavor to the soup. Once browned, remove the chicken from the pot and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. This forms the base of the soup, providing a savory aroma.
3. Add Vegetables: Stir in the diced carrot, potato, and corn kernels. Sauté for an additional 3-4 minutes, allowing the vegetables to begin to soften. This step helps to build layers of flavor in the aguadito.
4. Combine Ingredients: Return the seared chicken to the pot and pour in the chicken broth. Add the ground cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
5. Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and return it to the pot. This guarantees that every bowl has tender chicken and allows the flavors to meld together.
6. Finish with Freshness: Stir in the green peas, chopped cilantro, lemon zest, and lemon juice. If using, add the finely chopped green chili for a hint of heat. Simmer for another 5 minutes to heat through and allow the fresh ingredients to infuse the soup with their flavors.
7. Serve: Ladle the Aguadito into bowls and serve hot with a side of cooked rice. The rice can be added directly to the soup or served on the side for a heartier meal.

Extra Tips:

When making Lemon Zest Aguadito, feel free to customize the vegetables according to your preference or what you have on hand. For a richer flavor, you can also add a splash of white wine during the sautéing process.

Remember to adjust the seasoning to your taste, especially the salt and lemon juice, as these can vary based on personal preference. Finally, don’t skip the fresh cilantro and lemon zest, as they’re essential for that fresh, zesty finish that defines this dish. Enjoy your cooking!

Aguadito De Pollo With Vegetables

Aguadito de Pollo is a delightful Peruvian chicken soup that’s both hearty and nourishing, making it the perfect dish for any occasion. Bursting with flavors from fresh herbs, vegetables, and spices, this soup is a comforting meal that warms the soul. The addition of vegetables not only enhances the flavor but also adds a nutritious element, making it a well-rounded dish that everyone will love.

This recipe serves 4-6 people and is perfect for family gatherings or a cozy dinner at home. With its bright green color from cilantro and the tender chicken pieces surrounded by a medley of vegetables, Aguadito de Pollo is as pleasing to the eyes as it’s to the palate. Follow this straightforward recipe to create an unforgettable culinary experience.

Ingredients:

• 1 whole chicken (cut into pieces)
• 1 cup of cilantro (fresh, chopped)
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 medium carrots (sliced)
• 1 medium zucchini (diced)
• 1 cup of peas (fresh or frozen)
• 1 bell pepper (chopped)
• 2 medium potatoes (diced)
• 8 cups of chicken broth
• 1 cup of long-grain rice
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat a drizzle of olive oil over medium heat. Add the chicken pieces and season with salt, pepper, cumin, and paprika. Brown the chicken on all sides for about 10 minutes. This step adds flavor and color to the chicken, which will enrich the overall taste of the soup.
2. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent. This process builds a flavorful base for the soup.
3. Add the Vegetables: Return the chicken to the pot along with the sliced carrots, diced zucchini, chopped bell pepper, and diced potatoes. Stir everything together and cook for an additional 5 minutes to allow the vegetables to soften slightly.
4. Add the Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rice and reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, until the rice is tender and the chicken is cooked through. Stir occasionally to prevent the rice from sticking to the bottom.
5. Incorporate the Cilantro: Once cooked, stir in the chopped cilantro and peas. Allow the soup to simmer for another 5 minutes. Cilantro adds a fresh, vibrant flavor that elevates the soup and makes it truly special.
6. Serve: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with lime wedges for squeezing over the top. The lime juice adds a zesty kick that complements the rich flavors of the soup beautifully.

Extra Tips:

When preparing Aguadito de Pollo, feel free to customize the vegetables based on what you have available or your personal preferences. Adding corn or green beans can create additional texture and flavor.

For a spicier kick, consider adding a chopped jalapeño or a dash of hot sauce. Remember to let the soup sit for a while after cooking, as the flavors will meld together even more beautifully over time. Enjoy your culinary adventure with this rich and comforting dish!

Peruvian Green Sauce Aguadito

One of the most beloved dishes in Peruvian cuisine, Aguadito de Pollo, is a delightful chicken soup that’s both hearty and flavorful. This vibrant green soup is made with a variety of fresh ingredients, including cilantro, lime, and a medley of vegetables that create a revitalizing yet comforting meal.

Traditionally served on cool evenings or during family gatherings, Aguadito de Pollo isn’t just a dish; it’s a warm embrace in a bowl that showcases the rich culinary heritage of Peru.

The key to an authentic Aguadito de Pollo lies in the preparation of its green sauce, which is made from blending fresh herbs and spices that infuse the chicken broth with an irresistible flavor. This recipe will guide you through the process of creating a delicious Aguadito de Pollo that serves 4-6 people, making it perfect for family dinners or gatherings with friends.

Get ready to enjoy a taste of Peru right in your own kitchen!

Ingredients:

• 2 lbs chicken (cut into pieces)
• 1 cup cilantro (fresh, chopped)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 medium carrots (diced)
• 1 medium potato (diced)
• 1 cup frozen peas
• 1 cup corn (fresh or frozen)
• 1 green bell pepper (chopped)
• 1 tsp cumin
• 1 tsp turmeric
• 1 lime (juiced)
• 8 cups chicken broth
• Salt and pepper (to taste)
• 4 tbsp vegetable oil
• Cooked rice (for serving)

Cooking Instructions:

1. Prepare the Chicken: Begin by heating 2 tablespoons of vegetable oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot. Sear the chicken pieces for about 5-7 minutes until they’re browned on all sides. This step enhances the flavor of the chicken and adds depth to the broth.
2. Make the Green Sauce: In a blender, combine the chopped cilantro, half of the onion, 2 cloves of garlic, cumin, and turmeric. Add a splash of chicken broth to help blend the ingredients into a smooth paste. This mixture is what gives Aguadito de Pollo its signature green color and fresh flavor.
3. Sauté Vegetables: In the same pot where you browned the chicken, add the remaining 2 tablespoons of vegetable oil. Add the rest of the chopped onion, remaining garlic, green bell pepper, carrots, and potato. Sauté the vegetables for about 5-6 minutes until they soften and become fragrant.
4. Combine Ingredients: Pour the blended green sauce into the sautéed vegetables and stir well to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Add Broth and Chicken: Add the chicken pieces back into the pot along with the remaining chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for approximately 30 minutes to allow the chicken to cook through and the flavors to develop.
6. Finish the Soup: After 30 minutes, add the frozen peas and corn to the pot. Simmer for an additional 10 minutes until the vegetables are tender. Adjust the seasoning with salt, pepper, and lime juice to taste.
7. Serve: To serve, ladle the Aguadito de Pollo into bowls and add a scoop of cooked rice to each serving. Garnish with additional fresh cilantro if desired.

Extra Tips:

When making Aguadito de Pollo, feel free to adjust the vegetables according to your preference or what you have on hand. Adding ingredients like zucchini or butternut squash can introduce new flavors and textures.

Additionally, letting the soup sit for a few hours or overnight allows the flavors to deepen, making it even tastier. Don’t hesitate to experiment with the level of heat by adding a sliced jalapeño or a pinch of chili flakes for a spicy kick!

Aguadito De Pollo With Corn

Aguadito de Pollo is a delicious and comforting Peruvian chicken soup that’s vibrant with flavors and colors. This dish features tender chicken, aromatic herbs, and the sweetness of corn, making it a hearty meal perfect for any occasion.

Combining fresh vegetables and spices, it offers a delightful blend of tastes that will warm your heart and satisfy your palate. In this recipe, we’ll focus on incorporating corn into the Aguadito de Pollo, enhancing its texture and sweetness. The corn adds not only a pop of color but also a delightful crunch that balances the tenderness of the chicken and the creaminess of the broth.

Whether you’re serving it for a family gathering or a cozy dinner at home, this Aguadito de Pollo with Corn is sure to impress everyone at the table.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 cup of corn kernels (fresh or frozen)
• 1 large onion, chopped
• 2-3 cloves of garlic, minced
• 1 large carrot, diced
• 1 cup of peas (fresh or frozen)
• 2-3 medium potatoes, peeled and diced
• 1 cup of cilantro, chopped
• 1-2 jalapeño peppers, finely chopped (optional)
• 6 cups of chicken broth
• 2 tablespoons of vegetable oil
• 1 teaspoon of cumin
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and season with salt and pepper. Sear the chicken until it’s golden brown on all sides, approximately 5-7 minutes. This step locks in the flavors, creating a rich base for your soup.
2. Sauté the Aromatics: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent. This will infuse the oil with aromatic flavors that will enhance the broth.
3. Add Vegetables: Add the diced carrot, corn kernels, and jalapeño (if using) to the pot. Stir them together with the onions and garlic, cooking for another 3-4 minutes. This step helps to soften the vegetables and build layers of flavor.
4. Combine with Chicken and Broth: Return the seared chicken to the pot, then add the chicken broth, cumin, and diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Finish with Peas and Cilantro: Once the chicken is cooked, stir in the peas and chopped cilantro. Allow it to simmer for an additional 5-10 minutes. This final step adds freshness to the soup and vibrant color, making it even more appealing.
6. Serve: Taste the soup and adjust seasoning if necessary. Serve hot with lime wedges on the side for squeezing over the soup, enhancing its flavor with a zesty finish.

Extra Tips:

For an even richer flavor, consider using homemade chicken broth instead of store-bought. You can also customize the soup by adding other vegetables like bell peppers or zucchini.

If you prefer a thicker consistency, you can blend a portion of the soup and then stir it back into the pot. Aguadito de Pollo is best enjoyed fresh, but leftovers can be stored in the refrigerator for a couple of days and reheated gently on the stove.

Enjoy your delicious Aguadito de Pollo with Corn!

Hearty Aguadito With Brown Rice

Aguadito de pollo is a traditional Peruvian chicken soup that’s both comforting and nourishing. This dish is known for its vibrant green color, which comes from fresh herbs and vegetables. The addition of brown rice not only adds heartiness but also enhances the nutritional value, making it a perfect meal for any day of the week.

The rich flavors of cilantro and lime combined with tender chicken create a delightful experience that warms the soul.

In this recipe, we’ll guide you through creating a Hearty Aguadito with Brown Rice that serves 4-6 people. This dish is perfect for a family gathering or a cozy dinner at home. By using brown rice instead of white, you not only add a nutty flavor but also increase the fiber content, making this Aguadito a wholesome choice for those looking to eat healthier.

Ingredients

• 1 lb (450g) chicken, cut into pieces (thighs and drumsticks work well)
• 1 cup brown rice, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 cup green peas (fresh or frozen)
• 4 cups chicken broth
• 1 cup fresh cilantro, chopped
• 1/2 cup green onions, sliced
• 1 lime, juiced
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the base flavor of the soup.
2. Brown the Chicken: Add the chicken pieces to the pot, stirring occasionally until they’re lightly browned on all sides. This usually takes around 5-7 minutes. Browning the chicken adds depth to the flavor of the broth.
3. Add Vegetables: Incorporate the diced carrot and potato into the pot. Stir well to combine with the chicken and aromatics, allowing them to cook for another 3-4 minutes. This will soften the vegetables slightly and infuse their flavors into the chicken.
4. Pour in Broth and Rice: Add the chicken broth and rinsed brown rice to the pot. Stir everything together, ensuring the rice is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30-35 minutes, or until the rice is tender.
5. Add Peas and Seasoning: Once the rice is cooked, stir in the green peas and chopped cilantro. Season with salt and pepper to taste. Let it simmer for an additional 5-7 minutes to warm the peas and meld the flavors together.
6. Finish with Lime and Green Onions: Just before serving, stir in the lime juice and sliced green onions for a fresh burst of flavor. This step brightens up the dish and adds a nice contrast to the rich soup.

Extra Tips

For an extra layer of flavor, you can marinate the chicken in lime juice, salt, and pepper for about 30 minutes before cooking.

Additionally, feel free to customize the vegetables based on what’s in season or what you have on hand. Spinach, zucchini, or bell peppers can be great additions. Serve your Aguadito with a side of lime wedges and additional cilantro for those who want to enhance the flavors even more!

Aguadito De Pollo With Avocado

Aguadito De Pollo is a delightful Peruvian chicken soup that isn’t only comforting but also packed with flavor and nutrients. This particular version incorporates creamy avocado, which adds a luscious texture to the dish, making it a perfect family meal or a cozy dinner option.

The vibrant green color from cilantro and the zest of lime make this soup not only delicious but visually appealing as well. It’s a dish that speaks to the heart and soul of Peruvian cuisine, bringing warmth and satisfaction in every spoonful.

To make this dish, you’ll simmer tender chicken with vegetables and spices, creating a rich broth that’s both savory and aromatic. The addition of avocado just before serving elevates the entire experience, providing a creamy contrast to the hearty soup. Enjoy this Aguadito De Pollo with Avocado as a standalone dish or pair it with a side of crusty bread for a complete meal.

Ingredients (Serves 4-6)

• 1 ½ lbs chicken (thighs or breast, bone-in preferred)
• 6 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cilantro, chopped (plus extra for garnish)
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 1 cup green peas
• 1 yellow bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 lime (juice and zest)
• Salt and pepper to taste
• 2 ripe avocados, diced
• Olive oil for sautéing

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute until fragrant. This step helps to build a flavorful base for the soup.
2. Brown the Chicken: Add the chicken pieces to the pot and sprinkle with salt, pepper, cumin, and paprika. Cook the chicken for about 5-7 minutes on each side until browned. This step locks in the flavors of the chicken while adding depth to the broth.
3. Add Broth and Vegetables: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the diced carrots, potatoes, yellow bell pepper, and green peas. Reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
4. Shred the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces and return it to the pot. This allows the chicken to absorb more of the soup’s flavor.
5. Finish the Soup: Stir in the chopped cilantro, lime juice, and zest. Adjust the seasoning with additional salt and pepper if needed. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
6. Serve with Avocado: Ladle the Aguadito De Pollo into bowls and top each serving with diced avocado and extra cilantro for garnish. The creamy avocado adds a delightful richness to the soup.

Extra Tips

For an even more robust flavor, consider marinating the chicken in lime juice, garlic, and cumin for a few hours before cooking. This will infuse the meat with additional seasoning.

If you prefer a spicier kick, you can also add sliced jalapeños or a dash of hot sauce to the soup. Finally, make sure to serve the Aguadito De Pollo hot, as it tastes best fresh and warm, allowing all the flavors to shine through. Enjoy your comforting bowl of Aguadito De Pollo with Avocado!

Smoky Chipotle Aguadito

Smoky Chipotle Aguadito is a comforting and flavorful Peruvian chicken soup that brings warmth and depth to any table. This variation incorporates smoky chipotle peppers, which add a delightful kick and a unique aroma, elevating the traditional aguadito to new heights. This dish is perfect for a family gathering or a cozy night in, and it’s sure to impress your guests with its rich flavors and vibrant colors.

The heart of this Aguadito lies in the combination of tender chicken, fresh herbs, and a medley of vegetables, making it both nutritious and satisfying. The chipotle peppers introduce a smoky flavor that balances beautifully with the freshness of cilantro and lime, creating a harmony of tastes that will have everyone reaching for seconds.

Pair this dish with a side of crusty bread for a complete meal that’s both hearty and soul-soothing.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 2-3 chipotle peppers in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 cup fresh cilantro, chopped (plus extra for garnish)
• 8 cups chicken broth
• 1 lime, juiced
• Salt and pepper to taste
• Olive oil for sautéing

Cooking Instructions

1. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
2. Brown the Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned on all sides. This step adds depth of flavor to the soup.
3. Add Vegetables and Spices: Stir in the diced carrots, potatoes, chipotle peppers, and smoked paprika. Mix well and cook for another 3-4 minutes to allow the spices to release their flavors.
4. Pour in the Broth: Carefully add the chicken broth to the pot, ensuring that the chicken and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 30 minutes, or until the chicken is tender and cooked through.
5. Incorporate Peas and Corn: After 30 minutes, add the frozen peas and corn to the pot. Continue to simmer for an additional 10 minutes. This will help maintain the bright colors and texture of the vegetables.
6. Finish with Herbs and Lime: Once everything is cooked, stir in the chopped cilantro and the juice of one lime. Taste and adjust seasoning with additional salt and pepper if needed. Let it simmer for an additional 5 minutes to meld the flavors.
7. Serve: Ladle the aguadito into bowls and garnish with additional cilantro and lime wedges if desired. Serve hot with crusty bread on the side.

Extra Tips

When making Smoky Chipotle Aguadito, you can customize the spice level by adjusting the amount of chipotle peppers used; feel free to start with one or two and taste as you go.

Additionally, using leftover rotisserie chicken can save time in the kitchen, allowing you to skip the browning step and simply add the chicken to the broth once it’s simmering. This dish also freezes well, so consider making a double batch to enjoy at a later time!

Aguadito De Pollo With Pasta

Aguadito De Pollo is a traditional Peruvian chicken soup that’s known for its vibrant flavors and rich, comforting broth. This dish is often enjoyed on cold days or when someone is feeling under the weather, as it combines the nourishing qualities of chicken and vegetables with the heartiness of pasta. The addition of pasta transforms this classic soup into a more filling meal, making it a perfect choice for families or gatherings.

This recipe for Aguadito De Pollo with Pasta isn’t only delicious but also relatively simple to prepare. By using fresh ingredients and allowing the flavors to meld together, you’ll create a dish that captures the essence of Peruvian cuisine. Whether you’re a seasoned cook or a novice in the kitchen, this dish will surely impress your family and friends.

Ingredients (serving size of 4-6 people):

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups chicken broth
• 1 cup uncooked pasta (such as elbow macaroni or fusilli)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 cup cilantro, chopped (plus extra for garnish)
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and season them with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. This step helps to seal in the flavor of the chicken.
2. Sauté the Aromatics: Remove the chicken from the pot and set it aside. In the same pot, add the chopped onion, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant, scraping any browned bits from the bottom of the pot.
3. Add the Broth and Chicken: Return the browned chicken to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows the chicken to cook through and infuse the broth with its flavor.
4. Incorporate the Vegetables and Pasta: After 20 minutes, add the diced carrots, frozen peas, ground cumin, and paprika to the pot. Stir well. Then add the uncooked pasta and continue to simmer for an additional 10-12 minutes, or until the pasta is cooked al dente.
5. Finish with Cilantro: Once the pasta is cooked, stir in the chopped cilantro. Taste the soup and adjust seasoning with additional salt and pepper if necessary. Allow the soup to sit for a few minutes to let the flavors meld.
6. Serve: Ladle the Aguadito De Pollo with Pasta into bowls. Garnish with additional cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: For a richer flavor, consider using homemade chicken broth instead of store-bought. You can also experiment with adding other vegetables like zucchini or spinach. If you prefer a spicier kick, try adding a diced jalapeño or a sprinkle of chili powder.

Aguadito De Pollo is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a little extra broth if needed, as the pasta will absorb some of the liquid over time.

Herbal Infusion Aguadito

Aguadito de Pollo is a vibrant and hearty Peruvian chicken soup that celebrates the use of fresh herbs and vegetables. This particular version, the Herbal Infusion Aguadito, elevates the classic dish by incorporating a medley of aromatic herbs that infuse the broth with an irresistible flavor. The bright green color comes from the addition of cilantro and parsley, making it not only delicious but also visually appealing.

Perfect for a cozy dinner or to warm you up on a chilly day, this soup is sure to impress family and friends. The Herbal Infusion Aguadito isn’t just a meal; it’s a comforting experience that showcases the rich culinary heritage of Peru. The combination of tender chicken, colorful vegetables, and the fragrant herbal infusion makes each spoonful a delight.

Pair it with a side of avocado or crusty bread for a complete and satisfying meal. Here’s how to create this delectable dish for a serving size of 4-6 people.

Ingredients:

• 1.5 lbs chicken thighs or breasts, bone-in and skin-on
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 cup frozen peas
• 6 cups chicken broth
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Juice of 1 lime
• Optional: sliced jalapeños for heat

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat vegetable oil over medium heat. Add the chicken thighs or breasts and sear them for about 5-7 minutes on each side until they’re golden brown. This step enhances the flavor of the chicken and adds depth to the broth.
2. Sauté the Aromatics: Remove the chicken from the pot and set aside. In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until they become translucent and fragrant. This forms the flavor base for the soup.
3. Add Vegetables and Spices: Stir in the diced carrot and potato, followed by the ground cumin and turmeric. Cook for another 3 minutes, allowing the spices to toast slightly and release their aroma, which will enrich the soup’s flavor.
4. Combine Ingredients: Return the seared chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the chicken is cooked through and tender. Skim off any foam that may appear on the surface for a clearer broth.
5. Add Herbs and Peas: Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. Return the shredded chicken to the pot, add the frozen peas, and stir in the chopped cilantro and parsley. Allow the soup to simmer for an additional 5 minutes to let the herbs infuse their flavor into the broth.
6. Season and Serve: Just before serving, stir in the lime juice and season with salt and pepper to taste. Ladle the Herbal Infusion Aguadito into bowls and garnish with optional sliced jalapeños for a spicy kick if desired.

Extra Tips: For an extra layer of flavor, consider marinating the chicken in lime juice, garlic, and herbs for a few hours before cooking. Additionally, adjusting the herb quantity according to your taste can enhance the freshness of the soup.

If you prefer a thicker consistency, you can blend a portion of the soup and stir it back in. Enjoy your comforting Herbal Infusion Aguadito!