Aguadito de Pollo — The Peruvian Soup for the Week Between

The week between graduation and college orientation. Cody and Mama and I are at the kitchen table on a Sunday afternoon. The recipe Sunday was aguadito de pollo, the Peruvian chicken-and-rice soup that gets its distinctive green color from a base of blended cilantro, spinach, and aji amarillo paste — a Peruvian yellow chile paste I bought at the international aisle at Walmart for $4.99.

The math: chicken thighs $2.79, cilantro $0.99, baby spinach $1.99, aji amarillo paste $4.99 (the most exotic ingredient, lasts a year), rice, vegetables, lime. Total: about $11.40 for three meals.

The technique is the green base. Blend the cilantro, spinach, garlic, and aji amarillo with chicken broth into a vivid green liquid. Pour into the soup pot with sauteed onion and chicken. Simmer with rice. Finish with lime and additional cilantro.

The list of countries the kitchen has crossed is now nine. Peru.

The recipe is below. The trick is the aji amarillo paste — do not substitute.

Aguadito de Pollo (Peruvian Chicken and Rice Soup)

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup fresh cilantro leaves and stems, packed
• 1/2 cup frozen peas
• 1/2 cup frozen corn kernels
• 3/4 cup long-grain white rice, rinsed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 aji amarillo paste (or 1 serrano pepper, minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon turmeric
• 6 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Lime wedges, for serving

Instructions

1. Blend the cilantro. Add the cilantro and 1/2 cup of the chicken broth to a blender. Blend until completely smooth and set aside.
2. Sear the chicken. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season chicken pieces with salt and pepper. Sear in batches until golden brown on all sides, about 3—4 minutes per side. Remove chicken and set aside.
3. Build the base. Reduce heat to medium. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, aji amarillo paste, cumin, oregano, and turmeric. Stir and cook 1—2 minutes until fragrant.
4. Simmer the soup. Return the chicken to the pot. Pour in the remaining chicken broth, the water, and the blended cilantro mixture. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Add rice and vegetables. Stir in the rinsed rice, frozen peas, and frozen corn. Cover and continue simmering on low for 20—25 minutes, stirring occasionally, until the rice is cooked through and has thickened the broth.
6. Shred and finish. Remove the chicken pieces. Discard the skin and bones, then shred the meat and return it to the pot. Taste and adjust salt as needed.
7. Serve. Ladle into deep bowls and serve immediately with lime wedges for squeezing over the top.

Nutrition (per serving)

Calories: 340 | Protein: 28g | Fat: 12g | Carbs: 28g | Fiber: 2g | Sodium: 520mg