Chef-tested recipe
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 flavouring in many household versions; lime at the table keeps the rich broth lively.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 30 mins
- Cook Time
- 1 hour 10 mins
- Total Time
- 1 hour 40 mins
- Cuisine
- Peruvian
- Course
- Soups and stews
- Cooking Method
- Stovetop browning, blending, and simmering
- Difficulty
- Intermediate
- Best Served With
- Best served with lime wedges, salsa criolla, sliced avocado, crusty bread, and extra ají amarillo sauce.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy stockpot with lidpaid link
- Blenderpaid link
- Instant-read thermometerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the chicken
- Bone-in chicken thighs and drumsticks: 1800 g
- Fine sea saltpaid link: 18 g
- Freshly ground black pepper: 4 g
- Neutral vegetable oilpaid link: 50 ml
For the coriander base
- Fresh coriander leaves and tender stems: 250 g
- Cold water: 250 ml
- Yellow onion, finely diced: 300 g
- Garlic cloves, finely grated: 30 g
- Ají amarillo pastepaid link: 80 g
- Ground cumin: 4 g
- Pale lager: 250 ml
- Unsalted chicken stock: 2200 ml
For the rice and vegetables
- Long-grain white rice, rinsedpaid link: 250 g
- Yellow potatoes, peeled and cut into 3 cm pieces: 700 g
- Corn cobs, cut into rounds: 500 g
- Carrots, cut into 1 cm dice: 300 g
- Red bell pepper, cut into 1 cm dice: 250 g
- Frozen green peas: 250 g
- Limes, cut into wedges: 400 g
Preparation Overview
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.
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.
Beginner Technique Notes
Brown the chicken in batches so the pot retains enough heat to develop flavour.
Use coriander stems as well as leaves; the tender stems carry considerable flavour 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 chilli 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.
Serving Ideas
- 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.
Nutritional Value
Allergen Notes
Contains gluten from conventional lager. Stock may contain celery or other allergens. Use certified gluten-free beer or replace it with stock when required.
Frequently Asked Questions
Why is aguadito green?
A large quantity of blended fresh coriander colours and flavours 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 flavourful.
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.
