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.

    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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