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Soups · Peruvian cuisine

Aguadito de Pollo: Traditional Peruvian Recipe

  • Total time1 h
  • Servings4
  • DifficultyEasy
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By Grace Saira · Updated on (published on ) · Leer esta página en español

Peruvian aguadito de pollo (chicken, cilantro and rice soup)

Aguadito de pollo is one of the most comforting and representative dishes of Peruvian cuisine. Its origin goes back to the old jaranas (all-night parties) in Lima, where it was common to end the celebration with a hot broth to help everyone recover their energy. Although caldo de gallina (hen soup) is still a classic, aguadito earned a special place in Peruvian homes, becoming a thick, nourishing soup that is ideal for reviving the body after a long day.

What makes aguadito unique is its combination of fresh ingredients and its unmistakable green color, which comes from blended cilantro. It is simple and versatile to prepare, since it can be adapted with different types of meat such as fish, seafood or duck, although chicken is still the most traditional and popular version. It is a recipe that reflects the ingenuity of Peruvian cooking, making the most of affordable ingredients and filling them with flavor.

Today, aguadito is not only a dish for parties or the early hours of the morning, but a perfect option for any moment when you want warmth and flavor in a single spoonful. With its combination of rice, spices and aromatic herbs, it is a dish that comforts and delights with every bite. You can also see our super quick and easy sopa a la minuta recipe.

Now we invite you to discover how to make a homemade aguadito de pollo, with all the secrets for the best flavor and texture.

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Aguadito de Pollo (Peruvian Chicken, Cilantro and Rice Soup)

Prep time
1 h
Total time
1 h
Servings
4
Difficulty
Easy
Calories
300

Best season: Winter, Autumn

Ingredients for aguadito de pollo

Instructions

Marinate the chicken:

  1. Start by marinating the chicken with salt, cumin and a little lime juice. Let it rest for 30 minutes so it takes on flavor.

Heat the pot:

  1. Make sure you heat the stainless steel pot well before adding the oil. This will keep the chicken from sticking.

Brown the chicken:

  1. Add a little hot oil and brown the chicken pieces on all sides until they are nicely golden. This will give the broth a deep flavor.

Make the aderezo (flavor base):

  1. In the same pot, add the chopped onion and cook until translucent. Then add the garlic and the blended ají amarillo, mixing well. Add cumin, salt, pepper and the blended cilantro. After 8 minutes of cooking, add the beer and wait until the alcohol evaporates.

Add the vegetables:

  1. Add the carrot and squash and mix everything. Then add the chicken stock (1 liter) and bring to a boil. Adjust the seasoning to taste with salt, pepper and cumin.

Cook the chicken:

  1. When the broth is boiling, add the browned chicken and cook for about 20 minutes.

Add the rice:

  1. Once 5 of those 20 minutes have passed, add the turnip and a cup of rice. Cook over medium-low heat for the remaining 15 minutes or so.

Add the potatoes:

  1. Add the potatoes and the choclo or corn and let them cook for 5 minutes.

Finish cooking:

  1. Add the peas and the finely diced bell pepper. Cook for 5 more minutes.

Serve:

  1. Turn off the heat, let it rest for a few minutes and serve hot, with a squeeze of lime juice to taste.

Keywords
aguadito de pollo, Peruvian chicken soup, Peruvian recipe, chicken cilantro rice soup, comforting soup, traditional Peruvian food
Filed under
Soups
Cuisine
Peruvian

Note

Tips

  • Ingredient alternatives: If you don't have ají amarillo, you can use sweet peppers, but the flavor will be different.
  • Nutrition: Aguadito is a good source of protein and nutrients thanks to the vegetables and the chicken.
  • Recipe upgrades: You can add other vegetables such as corn or spinach to make the dish even richer.

Frequently Asked Questions about Peruvian Aguadito de Pollo

Can I use frozen chicken for this recipe?

Yes, but make sure you thaw it completely before marinating it.

Can aguadito be made vegan?

Yes, you can replace the chicken with tofu and use vegetable broth.

Can I make aguadito ahead of time?

Yes, it can be refrigerated and reheated. However, the rice may absorb more liquid as it sits.

What other ingredients can I add?

You can add other vegetables such as zucchini or broccoli.

Can aguadito be frozen?

Yes, but it is better to freeze the broth separately from the rice to keep the texture.