Aguadito de Pollo

Nutrition · per serving

Steps

1. 1

   Rinse the rice under cold water until the water runs mostly clear. Finely chop the onion, mince the garlic, peel and cube the potato, and dice the carrot. Roughly chop the cilantro so it blends easily.

   60 g white rice100 g, finely chopped red onion3 cloves, minced garlic180 g, peeled and cut into 2 cm cubes waxy potato80 g, diced carrot35 g, leaves and tender stems fresh cilantro
2. 2

   Blend the cilantro with the water into a smooth, bright green purée. Blending it separately helps the soup keep its fresh color and distributes the herb evenly.

   35 g, leaves and tender stems fresh cilantro60 ml water
3. 3

   In a medium soup pot over medium heat, warm the oil. Add the onion and cook for 3 minutes until softened but not browned. Stir in the garlic and cumin for 30 seconds, just until fragrant; do not let the garlic darken or it can taste bitter.

   1 tsp vegetable oil100 g, finely chopped red onion3 cloves, minced garlic1/2 tsp ground cumin
4. 4

   Add the chicken breast, broth, salt, and black pepper. Bring to a gentle simmer and cook for about 8 minutes, turning once, until the chicken is just cooked through and the center reaches 74°C. Lift the chicken out to a plate.

   250 g skinless chicken breast1.2 litres low-fat chicken broth3/4 tsp salt1/4 tsp freshly ground black pepper
5. 5

   Stir the cilantro purée into the pot, then add the rice, potato, carrot, and corn kernels. Return to a gentle simmer and cook for 12 minutes, stirring once or twice so the rice does not stick on the bottom.

   35 g, leaves and tender stems fresh cilantro60 ml water60 g white rice180 g, peeled and cut into 2 cm cubes waxy potato80 g, diced carrot120 g corn kernels
6. 6

   While the soup simmers, shred or dice the cooked chicken into bite-size pieces. Smaller pieces reheat quickly and are easier to eat in the soup.

   250 g skinless chicken breast
7. 7

   Add the peas and shredded chicken back to the pot. Simmer for 3 to 4 minutes, until the peas are tender, the potato is fully cooked, and the rice is soft but not blown out. Taste and adjust seasoning if needed.

   80 g green peas250 g skinless chicken breast
8. 8

   Turn off the heat and stir in the lime juice. Let the soup rest for 2 minutes before serving so the flavors settle. Ladle into bowls and serve hot.

   1 tbsp lime juice

Origin & History

Aguadito de Pollo is a beloved Peruvian soup known for its vivid green color from fresh cilantro and its restorative, comforting character. It is widely eaten at homes, markets, and casual restaurants across Peru, and is often considered a reviving dish after celebrations or on cool days.