Best Peruvian chicken soup

Best Peruvian chicken soup


89 people made this

About this recipe: Known as aguadito de pollo. This chicken, rice and potato soup is not only hearty, it's also exceptionally delicious. If you like your food hot, add more chillies.

Jose Mendoza

Serves: 8 

  • 4 skinless, boneless chicken breast fillets, cut in half
  • 1/2 teaspoon salt and pepper or to taste
  • 125ml olive oil
  • 1 medium onion, chopped
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon seeded, finely chopped scotch bonnet or other hot chilli
  • 1 (25g) pack coriander, chopped
  • 150g green peas
  • 150g sweetcorn
  • 1/2 red pepper, chopped
  • 2.5 litres chicken stock
  • 4 Maris Piper potatoes, cut in half
  • 185g uncooked white rice

Prep:40min  ›  Cook:50min  ›  Ready in:1hr30min 

  1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy saucepan over medium-high heat. Stir in the onion, garlic and chilli; cook until the onion has softened, about 1 minute. Add the chicken and continue to cook for 5 minutes.
  2. Stir in the coriander, peas, sweetcorn and red pepper; cook for 1 minute. Pour in the chicken stock, potatoes and rice. Bring to the boil, then reduce heat to medium-low and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

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