How To Make Cilantro Soup AKA "Aguadito"! —Peruvian Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more affordable than breasts.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option, while seasoned water is budget-friendly.

ají amarillo

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder and more accessible, while jalapeño adds heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Peel and chop the carrots into small cubes and chop a red bell pepper, then set aside.

Smash ginger and prepare fresh green peas or use frozen if necessary.

Prepare homemade aji amarillo or use pre-cooked.

Slice Peruvian corn off the cob and chop Peruvian papa amarilla or use golden Yukon potatoes as a substitute.

Get white rice and chicken stock ready, or use water if preferred.

Chop cilantro leaves and blend with a pinch of salt and water, then set aside.

Chop onions and garlic, blend with water until smooth, and set aside.

Remove excess fat from chicken thighs, slice into pieces, and season with salt and cumin.

In a large pot over medium-high heat, add a dash of oil and sear chicken pieces skin side down until golden, then remove and set aside.

Add onion and garlic paste to the same pot and cook over medium-low heat for about 10 minutes.

Add a pinch of cumin, salt, and aji amarillo paste, cooking for about 5 minutes.

Introduce the reserved cilantro paste, saving about two tablespoons for later, and mix well.

Optionally add beer to the pot and let the sofrito reduce and thicken.

Bring chicken stock or water to a gentle simmer in the pot, adding a chicken broth cube if using water.

Add the seared chicken pieces back to the pot along with any juices.

Add ginger, salt to taste, cover, and let simmer for about 15 minutes.

After 15 minutes, add carrots and cook for about 2 minutes, then add fresh potatoes and corn.

After 10 minutes, add pre-cooked corn chunks, bell pepper, and rice, and allow to simmer for approximately 8 minutes.

Finally, add pre-cooked green peas and Peruvian papa amarilla, cooking for about a minute.

Add the leftover cilantro paste saved earlier and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary