#1792 Aguadito de Pollo- Peruvian Cilantro Chicken Soup

M'ija's school today had a bake sale.  I hate bake sales.  Actually I hate the extreme emphasis on lots of refined sugar and wheat.  We don't need more of that in our diet.  Fortunately the school allowed and encouraged savory snacks and encouraged snacks that could be had for dinner later.  M'ija attends a Spanish speaking school- so they encouraged something from the mother land.  In my case it's Peru.

I decided to make my favorite soup of all time- Aguadito de Pollo.  It is a Peruvian chicken cilantro soup.  It's so easy to make and nothing warms my soul more than the smell of it in my kitchen.  Let's see what the fellow preschoolers think- it is after all a green soup.

Again I apologize for my "recipes" they are more aligned with how I think- a little of this and a little of that.  I guess I'll never be a good baker where precision is required.

Chicken- a whole chicken, or what's left of your roasted chicken you picked up from market for dinner, or if you have some chicken breast or chicken quarters.  You get the point.  Use as much as you like.  If you use less than you may want to add some chicken broth for more flavor.
Kosher salt
1 medium to large onion- finely diced
1 head of garlic- minced
1-2 cups of rice- depends on how you like your soup.  I like lots of rice in mine
2-3 medium sized carrots diced
Peas- fresh or frozen
1-2 bunches of cilantro- use leaves and discard stems- puree fresh cilantro in blender or food processor with some of the broth you are making
4-5 potatoes cubed (optional)
1 teaspoon Peruvian aji amarillo paste- or your favorite hot pepper sauce- enough for a hint of spice
lime cut in wedges.  Aji amarillo can be purchased at your Latin grocer or buy online

Get a big pot of water and throw in what chicken you have on hand.  If you only have a little bit of chicken or not much bones or dark meat than you might want to add some chicken broth for flavor.
Add salt to taste.  Cook on medium heat until chicken is cooked and at that point reduce the heat to a low flame.

As soon as you have chicken in the pot you want to cook your onion and garlic and add it to the soup.  In a frying pan fry up the diced onion with olive oil until the onions are translucent.  Add the garlic and toast lightly.  Add onions and garlic into the broth.

When the chicken looks close to being finished add in the rice and potatoes.
After the rice is cooked add in the carrots.
When the carrots are cooked but still crisp add in the peas.
Add in pureed cilantro.
Add a teaspoon (or to taste) of aji amarillo- or whatever hot pepper you have.  I prefer it to have a hint of spice rather than to overwhelm the dish.

When you serve the soup I recommend that you serve it with a lime wedge that can be added right before eating.

I think the soup was a success at the "bake sale."  It seems that most of the parents made savory meals so our food adventure this evening was not actually our soup but eating all the other wonderful things the fellow students and their families made.  yum!

1 comment:

  1. A friend of me asked me about the chicken skin. I like to include the chicken skin in my broth to get a full flavor into my broth. However that means you will have to skin some of the fat off the top of the broth when you are cooking it. Also I do like to take the chicken skin & bones out of the soup before serving as it makes for a better looking soup.
    Or you can opt to take out the chicken skin before you put it in the broth.