Go Back
For a tasty Peruvian Chicken Aguadito, you will need the following ingredients: - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup cilantro leaves, packed - 1 cup green peas (fresh or frozen) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 medium green bell pepper, chopped - 1 medium carrot, diced - 1 medium potato, diced - 6 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 2 tablespoons vegetable oil - Salt and pepper to taste - 1 lime, cut into wedges for serving Each ingredient plays a vital role in creating the warm, comforting flavors of aguadito. The chicken gives protein and heartiness, while the vegetable mix adds texture and nutrition. Fresh cilantro brings a bright flavor, and spices like cumin and turmeric create depth. The broth acts as the base, melding all the ingredients together. You can adjust the amounts based on your needs. Want more greens? Add more peas! Prefer a spicier kick? Toss in some chili. The beauty of this dish lies in its versatility. You can create a unique version that suits your taste. {{ingredient_image_1}} To start, you need to blend the cilantro and garlic. This mix brings a fresh taste to the dish. In a blender, add one cup of cilantro leaves, three cloves of garlic, and one cup of chicken broth. Blend until smooth and set aside. Next, sauté the vegetables in a large pot. Heat two tablespoons of vegetable oil over medium heat. Add one chopped onion and one chopped green bell pepper. Cook for about five minutes until the onion is soft and clear. Then, stir in one diced carrot and one diced potato. Cook for another three minutes to soften them. Now, it’s time to brown the chicken pieces. Add two boneless, skinless chicken breasts, cut into bite-sized pieces. Cook for about five to seven minutes until the chicken is lightly browned. This step adds flavor and color to your dish. After browning the chicken, you will add spices and seasoning. Sprinkle in one teaspoon of ground cumin and one teaspoon of turmeric. Then, season with salt and pepper to taste. Mix everything well to coat the chicken and vegetables. For the last steps, combine the broth and simmer. Pour in the remaining five cups of chicken broth. Bring the mixture to a gentle simmer. This allows the flavors to meld together. Next, add the cilantro mixture and one cup of green peas. Stir everything to combine. Let it simmer for about 20 to 25 minutes. This will ensure the chicken and vegetables are cooked through and tender. Adjust the seasoning if needed. Serve your aguadito hot, garnished with lime wedges on the side. Squeeze lime over the dish for a bright finish. Enjoy this tasty and warm comfort dish! - Fresh herbs vs. dried herbs: Use fresh cilantro for the best taste. It gives a bright flavor that dried herbs cannot match. Dried herbs can work in a pinch but lack that fresh kick. - Importance of seasoning to taste: Always taste your aguadito as you cook. Seasoning is key. Adjust salt and pepper to your liking. This step makes your dish truly yours. - Proper sautéing methods for vegetables: Start with a hot pan and enough oil. Add onions and bell peppers first. Sauté until soft, about five minutes. This builds a great base flavor for your aguadito. - Ensuring chicken is cooked thoroughly: Cut chicken into bite-sized pieces. Brown the chicken well in the pot. This step seals in juices and enhances flavor. Make sure it reaches an internal temperature of 165°F. - Recommended side dishes: Aguadito pairs well with rice or crusty bread. These sides soak up the tasty broth. You can also serve it with a fresh salad for a light touch. - Best practices for garnishing: Garnish with lime wedges and extra cilantro. A squeeze of lime brightens the dish. It adds a nice touch and makes your aguadito look even more appetizing. Pro Tips Use Fresh Cilantro: Fresh cilantro adds a vibrant flavor to the aguadito. If possible, use freshly picked cilantro for the best taste. Adjust the Spice: If you enjoy a bit of heat, consider adding a chopped jalapeño or a pinch of cayenne pepper to the pot when sautéing the vegetables. Perfect Chicken Texture: Ensure that the chicken is cooked through but still tender by not overcooking it. Aim for a light brown color before adding the broth. Garnish for Flavor: Serve the aguadito with lime wedges on the side. A squeeze of fresh lime juice enhances the flavors beautifully. {{image_2}} You can swap out chicken for other proteins. Turkey works great if you have it. Tofu is a solid choice for a vegetarian twist. When it comes to veggies, feel free to mix it up. Corn adds sweetness, while zucchini gives a nice crunch. You can even toss in some spinach for extra nutrients. Peru has many regions, each with its own twist on aguadito. In coastal areas, you might find fish used instead of chicken. In the Andes, they often add local grains. These variations bring unique flavors to the dish. If you need a gluten-free option, check your chicken broth. Most are gluten-free, but always read labels. For a vegan aguadito, simply use vegetable broth and tofu. This keeps the rich flavors while making it plant-based. Enjoy the comfort of this dish, no matter your diet! To store leftover Aguadito, let it cool before putting it in the fridge. Use an airtight container to keep out air and moisture. This dish stays fresh for about 3 to 4 days in the fridge. If you want to enjoy it later, freezing is a great option. To freeze Aguadito, make sure it’s cool. Pour it into freezer-safe containers, leaving some space at the top. This allows for expansion. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat for best results. To maintain flavor and texture while freezing, avoid adding lime until serving. This keeps the taste fresh. When reheating Aguadito, gently warm it on the stove or in the microwave. Stir it well to heat evenly. If it seems thick, add a splash of chicken broth or water. This refreshes the dish and makes it more enjoyable. For a bright touch, squeeze fresh lime over the top before serving. This adds a burst of flavor and makes the dish feel fresh again. Aguadito de Pollo is a hearty chicken soup. It comes from Peru and is a comfort food. This dish blends chicken, fresh herbs, and vegetables. The bright green color comes from cilantro, which is key to its taste. Aguadito has a rich history in Peruvian culture. Families often enjoy it during celebrations. It brings warmth and joy to any meal. Yes, you can make Aguadito ahead of time. This soup tastes even better the next day. To prepare, cook it fully and let it cool. Store it in an airtight container in the fridge. It will last for about three to four days. You can also freeze it for longer storage. Just remember to thaw it before reheating. To adjust the spice level, think about your tastes. If you like it mild, skip spicy peppers. You can also reduce or remove the cumin. For a spicier kick, add diced jalapeños or chili powder. Start small, then taste as you go. This way, you can control the heat to your liking. This blog post gave you a simple recipe for aguadito de pollo. You learned about key ingredients and how to cook them step by step. Tips for authentic flavor and storage also help you keep your dish fresh. Finally, consider ingredient swaps for a twist. Enjoy experimenting with this comforting soup and make it your own! Your kitchen will thrive with these easy variations and tips.

Aguadito de Pollo

A flavorful Peruvian chicken soup with cilantro and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Peruvian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cilantro leaves, packed
  • 1 cup green peas (fresh or frozen)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 6 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • 1 lime cut into wedges for serving

Instructions
 

  • In a blender, combine the cilantro, garlic, and 1 cup of chicken broth. Blend until smooth and set aside.
  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent, about 5 minutes.
  • Stir in the diced carrot and potato, cooking for another 3 minutes.
  • Add the chicken pieces to the pot, cooking until they are lightly browned, about 5-7 minutes.
  • Sprinkle in the ground cumin, turmeric, and season with salt and pepper. Mix well.
  • Pour the remaining chicken broth (5 cups) into the pot and bring to a simmer.
  • Add the blended cilantro mixture and green peas, stirring to combine. Simmer for about 20-25 minutes or until the vegetables and chicken are cooked through and tender.
  • Adjust seasoning to taste if necessary.
  • Serve hot, garnished with lime wedges on the side for squeezing over the aguadito.

Notes

Serve hot with lime wedges for added flavor.
Keyword chicken soup, cilantro, comfort food