Peruvian Chicken, Rice and Cilantro Soup (Aguadito de Pollo)
This emerald green chicken and rice soup gets its vibrant broth from a bunch of herbaceous cilantro and sweet pops of peas.
- Makes4 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling30 minutes active
- 3
This soup is fresh and vibrant in both flavor and color. The broth is green and herbaceous with cilantro, while carrots, bell pepper and peas add brightly hued bursts of vegetable sweetness. Traditional aquadito includes starchy Peruvian corn. Rather than substitute sweet corn, which is far more sugary, we opted to omit it. The soup gets mild spiciness from ají amarillo, an orange-yellow chili with a fruity yet earthy flavor that is ubiquitous in Peruvian cuisine. In fresh form, the chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available in some well-stocked markets and specialty stores, as well as online. If you can't find it, use 2 or 3 seeded and finely minced jalapeños.
Don't use boneless, skinless chicken parts in this soup. Both the bones and skin give the broth rich flavor as well as a little body. Don't make this soup in advance; it's best served right away. As it sits, the rice continues to absorb liquid and eventually becomes mushy.
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