Aguadito de Pollo (Peruvian Chicken Soup) Recipe - so much flavor in one spoon

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is cost-effective.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein, while barley is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and more accessible, while banana peppers are usually cheaper.

Cut the onion, poblano pepper, and jalapeño into chunks and place onto a baking sheet.

Add the garlic and coat with salt, pepper, and olive oil; mix to coat everything in oil.

Roast in a 400 degrees F oven for around 40 minutes until browned and charred.

In a pot over medium-high heat, brown the chicken thighs on both sides; no need to cook thoroughly.

Add any veggie scraps over the chicken, along with bay leaves, peppercorns, and season with salt.

Add water to cover all ingredients; avoid adding too much to prevent a watery soup.

Bring to a boil, then lower the heat and simmer for around an hour.

After roasting, blend the vegetables with the cilantro, lime juice, and salt and pepper until smooth.

Once the stock is finished simmering, strain the broth through a mesh sieve and discard the veggie scraps.

Strip the chicken meat from the bone and return both the broth and chicken to the pot.

Add diced carrots, potatoes, peas, and rice; season with salt and pepper to taste.

Bring to a boil, then reduce heat to simmer for around 30 minutes until vegetables and rice are cooked.

Add the cilantro puree into the soup, mix, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary