Aguadito de Pollo

Name: Aguadito de Pollo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs chicken breast, cubed; 1 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 1/4 cup aji verde sauce (store-bought or homemade); 1 medium onion, diced; 4 cloves garlic, minced; 8 cups chicken broth; 1 lb waxy potatoes, diced; 1 cup corn kernels (fresh or frozen); 1/2 cup rice (short-grain white or jasmine); 1 tsp salt; 1/2 tsp black pepper; 1 lime lime, halved; 2 tbsp olive oil

A vibrant green Peruvian chicken soup infused with cilantro, parsley, and aji verde. Served with potatoes, corn, and garnished with fresh herbs and a squeeze of lime.

60 minEasyServes 4320 cal/serving

PeruvianSoupStovetopStandard

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Ingredients

2 lbs chicken breast, cubed
1 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
1/4 cup aji verde sauce (store-bought or homemade)
1 medium onion, diced
4 cloves garlic, minced
8 cups chicken broth
1 lb waxy potatoes, diced
1 cup corn kernels (fresh or frozen)
1/2 cup rice (short-grain white or jasmine)
1 tsp salt
1/2 tsp black pepper
1 lime lime, halved
2 tbsp olive oil

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Sauté 1 medium diced onion and 4 cloves minced garlic until softened, about 3 minutes.
2

Add 2 lbs cubed chicken breast and cook for 5 minutes, stirring occasionally.
3

Pour in 8 cups chicken broth and bring to a boil. Add 1 lb diced waxy potatoes and 1/2 cup rice (short-grain white or jasmine), then reduce heat and simmer for 15 minutes.
4

Stir in 1/4 cup aji verde sauce (store-bought or homemade), 1 cup chopped fresh cilantro, and 1/2 cup chopped fresh parsley. Add 1 cup corn kernels (fresh or frozen) and cook for another 5 to 10 minutes until waxy potatoes and rice (short-grain white or jasmine) are tender.
5

Season with 1 tsp salt and 1/2 tsp black pepper to taste.
6

Serve hot with a squeeze of 1 lime halved lime juice.

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Questions

What is Aguadito de Pollo?

A vibrant green Peruvian chicken soup infused with cilantro, parsley, and aji verde. Served with potatoes, corn, and garnished with fresh herbs and a squeeze of lime. This reference files it under Peruvian soup: made on the stovetop, rated easy and about 60 minutes start to finish.

How much time should I plan for Aguadito de Pollo?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 3 (15 minutes): "Add 1 lb diced waxy potatoes and 1/2 cup rice (short-grain white or jasmine), then reduce heat and simmer for 15 minutes."

Is there a substitute for cilantro in Aguadito de Pollo?

The entry for Aguadito de Pollo calls for 1 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use chicken thighs instead of chicken breasts in Aguadito de Pollo?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Aguadito de Pollo uses 2 lbs chicken breast, cubed.

How many calories are in Aguadito de Pollo?

One serving (the recipe makes 4) is about 320 calories, with 38 g protein, 24 g carbohydrate and 8 g fat, plus 3 g fiber and 580 mg sodium.

How long does Aguadito de Pollo keep?

Refrigerate Aguadito de Pollo for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

Camotes Fritos side
Ensalada de Tomate y Cebolla salad
Loubia (Green Bean and Tomato Stew) side

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