United by Taste
Recipe photo for Aguadito de Pollo

Aguadito de Pollo

by United by Taste

Aguadito de Pollo

by United by Taste

🇵🇪 Peru ·South America
Prep
Cook
Total
6 portions
A vibrant Peruvian cilantro-based chicken soup, rich in flavor and brilliant green in color. Aguadito de Pollo is a beloved comfort food in Peru, traditionally enjoyed as a restorative dish after late-night celebrations. Its signature emerald broth comes from a generous blend of fresh cilantro, while ají amarillo lends warmth and golden hue. Hearty with rice, potatoes, and vegetables, it sits halfway between a soup and a stew.

Ingredients

Cilantro Base

2 cup fresh cilantro packed, leaves and tender stems
1 cup chicken broth or water for blending

Soup

2 kg bone-in chicken pieces thighs and drumsticks preferred
2 tbsp vegetable oil
1 piece red onion large, finely diced
4 clove garlic minced
3 tbsp ají amarillo paste
1 tsp ground cumin
2 l chicken broth hot
1 cup long-grain white rice rinsed
2 piece yellow potato medium, peeled and cubed
1 piece carrot large, diced
0.5 cup frozen peas
2 piece corn on the cob cut into 2-inch rounds
0 pinch salt to taste
0 pinch black pepper to taste

Garnish

0 handful fresh cilantro chopped, for serving
0 piece lime wedges for serving
0 slice sliced ají amarillo or rocoto optional, for serving

Ingredients

6 portions

Cilantro Base

2 cupfresh cilantro packed, leaves and tender stems
1 cupchicken broth or water for blending

Soup

2 kgbone-in chicken pieces thighs and drumsticks preferred
2 tbspvegetable oil
1 piecered onion large, finely diced
4 clovegarlic minced
3 tbspají amarillo paste
1 tspground cumin
2 lchicken broth hot
1 cuplong-grain white rice rinsed
2 pieceyellow potato medium, peeled and cubed
1 piececarrot large, diced
0.5 cupfrozen peas
2 piececorn on the cob cut into 2-inch rounds
pinchsalt to taste
pinchblack pepper to taste

Garnish

handfulfresh cilantro chopped, for serving
piecelime wedges for serving
slicesliced ají amarillo or rocoto optional, for serving

Instructions

Prepare the cilantro base

  1. 1

    Blend the cilantro

    Place the packed fresh cilantro leaves and tender stems in a blender with 1 cup of chicken broth or water. Blend until completely smooth and a vivid green. Set aside — this is what gives aguadito its signature color and herbaceous depth.

Build the soup

  1. 1

    Brown the chicken

    Season the bone-in chicken pieces with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat and sear the chicken on all sides until golden, about 3-4 minutes per side. Remove and set aside. This step develops the broth's richness.

  2. 2

    Make the aderezo

    In the same pot, lower the heat to medium and add the diced red onion. Cook until soft and translucent, about 5 minutes. Stir in the minced garlic, ají amarillo paste, and ground cumin. Cook for 2-3 minutes until fragrant and the raw garlic smell disappears.

  3. 3

    Simmer the chicken

    Return the chicken to the pot and pour in the hot chicken broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 20 minutes until the chicken is nearly tender.

Add rice, vegetables, and cilantro

  1. 1

    Add the rice and hearty vegetables

    Add the rinsed rice, cubed potatoes, diced carrot, and corn rounds to the pot. Cook uncovered for about 15 minutes, stirring occasionally, until the rice is tender and has released its starch to lightly thicken the broth.

  2. 2

    Stir in the cilantro base and peas

    Stir in the reserved blended cilantro and the peas. Simmer for 3-5 minutes only — just enough to heat through. Avoid prolonged cooking, which dulls the bright green color. Taste and adjust salt and pepper.

  3. 3

    Serve

    Ladle the aguadito into bowls, making sure each gets chicken, a piece of corn, and plenty of broth. Garnish with chopped cilantro and serve with lime wedges and sliced ají amarillo or rocoto on the side.

Credits & Inspiration

  • Perú Delights

    Reference for the traditional aderezo base and proportions of cilantro to broth

  • Eat Peru

    Guidance on cooking the rice directly in the soup for body and the timing of vegetables

  • The Foreign Fork

    Technique for browning bone-in chicken and building broth flavor

  • Tasty Kitchen / Peru This Week

    Confirmed the use of ají amarillo paste and the late addition of blended cilantro for color

  • QueRicaVida

    Reference for garnishes, vegetable selection, and serving traditions

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