Aguadito De Pollo (Peruvian Chicken and Rice Soup)

8 servings


50 minutes

total time


1 tablespoon avocado oil (or olive oil)

1 large poblano pepper, cored and diced

1 small white onion, peeled and diced

1 tablespoon aji amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)

5 cloves garlic, peeled and minced

6 cups chicken stock, divided

2 cups shredded or diced cooked chicken

1 pound Yukon gold potatoes, diced

2 large carrots, peeled and diced

1/2 cup white or brown rice

1/2 cup peas

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

juice of 1 lime

optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions


Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.

Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.

Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.

Serve immediately, topped with your desired garnishes.

8 servings


50 minutes

total time
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