The Peruvian chicken aguadito is a comforting soup that, besides being delicious, is part of Peru's rich culinary tradition. We invite you to try it, especially on cold days.
This comforting stew is characterized by its fresh and herbal flavor, prepared with chicken, rice, cilantro, and a variety of vegetables.
The aguadito de pollo originates from Peruvian cuisine, blending influences from creole and indigenous gastronomy. It is said that this dish was consumed by the residents of Lima during colonial times, adapting local ingredients to traditional preparations.
The term "aguadito" refers to the juicy and brothy consistency that the stew acquires, making it a comforting and nutritious option.
Below, we will explain in detail how to prepare this exquisite recipe, followed by the steps to take and instructions.
Peruvian Chicken Aguadito
Ingredients
4 Chicken pieces
Chicken gizzards
1 ½ liter of Chicken broth
1 White potato
½ cup of Pumpkin
½ cup of Carrot
Oil
1 pinch of Salt
¼ cup of Peas
¼ cup of Corn on the cob
¼ cup of Red bell pepper
1 cup of Washed rice
1 Onion
2 teaspoons of Garlic
1 tablespoon of Yellow chili pepper
1 A handful of red pepper (for the dressing)
1 cup of Chopped cilantro
1 pinch of Pepper
1 pinch of Cumin
Preparation (simple version)
Preparation
Step 1 : In a pot with hot oil, add the chicken pieces and gizzards, sautéing on both sides.
Step 2 : Add the chicken broth, potatoes, pumpkin, carrots, and salt, stirring everything well.
Step 3 : Let it cook for 15 to 20 minutes.
Step 4 : Then add peas, corn, bell pepper, and washed rice, stirring and cooking for another 10 to 15 minutes.
Step 5 : In a skillet with hot oil, add the onion and garlic, sautéing for a few minutes.
Step 6 : Add yellow chili, bell pepper, blended cilantro, pepper, cumin, and salt to taste, allowing to cook for 10 to 15 minutes before adding to the soup pot.
Step 7 : Mix well and let it cook for an additional 10 minutes.
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