Peruvian Chicken Soup (Aguadito De Pollo) |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo). Ingredients:
4 skinless and boneless chicken breast halves, cut in half |
salt, to taste |
pepper, to taste |
1/2 cup olive oil |
1 medium onion, chopped |
1 teaspoon minced garlic |
1 tablespoon seeded minced serrano chili |
1/2 cup chopped cilantro |
1 cup green peas |
1 cup corn |
1/2 red bell pepper, chopped |
10 cups chicken broth |
4 yukon gold potatoes, cut in half |
1 cup uncooked white rice |
Directions:
1. Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
2. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
3. Add the chicken, and continue to cook for 5 minutes.
4. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
5. Pour in the chicken broth, potatoes, and rice.
6. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
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