A thick, cilantro-forward Peruvian soup with chicken, rice and vegetables, traditionally eaten as a hangover remedy or hearty family meal.
Aguadito de pollo is a substantial Peruvian soup, its name meaning roughly 'watery' though the finished dish is anything but thin, thickened naturally by rice cooked directly in a vivid green cilantro broth. Chicken pieces simmer with a blended cilantro base, aji amarillo paste and beer, developing a deeply savory, herbal broth before rice, carrots and peas join in to cook together into a hearty, one-pot meal. Traditionally associated with recovering from a late night out, aguadito's warming, restorative qualities have made it a beloved comfort food across Peru, served with lime wedges and a side of white rice for those who want extra.
Serves 6
Blend cilantro with beer or stock until smooth.
Heat oil in a large pot and brown the chicken pieces, about 8 minutes; remove.
Cook onion until soft, add garlic and aji amarillo paste, cooking 2 minutes.
Add the blended cilantro mixture, chicken stock and the browned chicken; bring to a simmer and cook covered 20 minutes.
Add rice, carrots and potatoes, continuing to simmer 20 minutes until the rice and vegetables are tender.
Stir occasionally as the rice cooks to prevent it from sticking to the bottom of the pot as the soup thickens.
Stir in peas during the last 5 minutes of cooking, and season with salt.
Serve hot with lime wedges.
Blend the cilantro into a smooth liquid before adding it to the pot for even color and flavor distribution.
Stir occasionally once the rice is added, since the thickening soup can stick and scorch on the bottom if left unattended.
Squeeze fresh lime over each bowl right before eating — the acidity brightens the rich, herbal broth considerably.
Some versions use duck instead of chicken for a richer, more traditional take (aguadito de pato).
A version with seafood replaces the chicken for a lighter, coastal variation.
Adding diced squash gives extra body and a subtle sweetness.
Refrigerate up to 3 days in an airtight container; the rice will continue absorbing liquid, so add a splash of stock when reheating.
Aguadito is traditionally considered a restorative dish in Peru, often eaten the morning after a celebration, and its hearty combination of rice, chicken and cilantro reflects the broader Peruvian tradition of building deeply flavored one-pot meals.
Yes, aguadito de pato is a traditional and popular variation, though it requires a longer braising time to become tender.
A mix of yellow bell pepper and a small amount of habanero approximates its fruity heat, though the flavor won't be identical.
The rice continues absorbing liquid as it sits — simply thin with more stock or water to your preferred consistency.
Per serving (420g / 14.8 oz) · 6 servings total
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