A vivid coriander chicken-and-rice soup with ají amarillo, potatoes, corn, and peas
Aguadito de pollo is a restorative Peruvian chicken and rice soup distinguished by its brilliant green coriander broth and the fruity heat of ají amarillo. Bone-in chicken gives the soup body, while potatoes, corn, carrots, peas, and rice make it a complete meal. A small amount of lager is a common flavoring in many household versions; lime at the table keeps the rich broth lively.
- Prep
- 30 mins
- Cook
- 1 hour 10 mins
- Total
- 1 hour 40 mins
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Peruvian
The recipe
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Before you start
Season the chicken and prepare all vegetables. Rinse the rice until the water is mostly clear. Blend the coriander with the cold water until very smooth; this green puree forms the defining base of the soup.
Ingredients
For the chicken
For the coriander base
For the rice and vegetables
Quantities change with servings; cooking times stay the same.
Equipment
- Large heavy stockpot with lid paid link
- Blender paid link
- Instant-read thermometer paid link
- Chef’s knife paid link
- Cutting board paid link
- Wooden spoon paid link
- Digital kitchen scale paid link
Method
Season the chicken with half of the salt and all of the black pepper.
Heat the oil in a large heavy stockpot over medium-high heat. Brown the chicken in batches for 8 to 10 minutes, then transfer it to a tray.
Blend the coriander and cold water until smooth and intensely green.
Reduce the pot to medium heat, add the onion, and cook for 5 minutes until soft.
Add the garlic, ají amarillo paste, cumin, and remaining salt; cook for 2 minutes while stirring.
Pour in the lager and scrape up the browned bits, then simmer for 3 minutes.
Stir in the coriander puree and chicken stock, return the chicken to the pot, and bring to a gentle boil.
Add the rice, potatoes, corn, and carrots. Partly cover and simmer for 25 minutes, stirring occasionally so the rice does not settle.
Add the bell pepper and peas and simmer for 8 to 10 minutes until the rice and vegetables are tender and the chicken reaches at least 74°C.
Adjust salt, thin with hot water if needed, rest for 5 minutes, and serve with lime wedges.
Chef’s notes
Brown the chicken in batches so the pot retains enough heat to develop flavor.
Use coriander stems as well as leaves; the tender stems carry considerable flavor and blend smoothly.
Stir the bottom of the pot periodically after adding rice because it can settle and stick.
Ají amarillo is fruity as well as hot. Start with the stated amount, then adjust at the table rather than replacing it with a generic chili sauce.
Tips and variations
Replace the lager with the same quantity of extra chicken stock for an alcohol-free version.
For a thicker soup, simmer 5 minutes longer; for a brothier consistency, add hot stock before serving.
Boneless chicken can be used, but bone-in pieces give the broth more depth.
Add a handful of chopped coriander immediately before serving for a brighter green aroma.
Serve with
Place one chicken piece in each deep bowl, ladle over the green broth with rice and vegetables, and serve lime wedges separately.
Storage
Cool within 2 hours and refrigerate for up to 3 days. The rice will continue absorbing liquid, so add stock or water during reheating. Reheat chicken and soup to at least 74°C. Freeze for up to 2 months.
Nutrition per serving (estimated)
- 610 kcal
- Calories
- 48 g
- Protein
- 55 g
- Carbohydrates
- 23 g
- Fat
- 7 g
- Fibre
- 9 g
- Sugar
- 820 mg
- Sodium
Allergens
Contains gluten from conventional lager. Stock may contain celery or other allergens. Use certified gluten-free beer or replace it with stock when required.
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Questions
Why is aguadito green?
A large quantity of blended fresh coriander colors and flavors the broth.
Is ají amarillo essential?
It provides the characteristic Peruvian fruity heat. A prepared paste is the most practical option outside Peru.
Can I omit the beer?
Yes. Replace it with an equal volume of chicken stock; the soup will still be flavorful.
Why did my aguadito become very thick?
Rice releases starch and continues absorbing broth as it stands. Loosen the soup gradually with hot stock or water.
