Peruvian Chicken and Rice Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup long-grain white rice (200g) 1 cup long-grain white rice (200g)
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 cup frozen peas (150g) 1 cup frozen peas (150g)
• 1 bunch fresh cilantro, chopped 1 bunch fresh cilantro, chopped
• 8 cups chicken broth (1.9 liters) 8 cups chicken broth (1.9 liters)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, dried oregano, and paprika over the chicken. Stir well to coat the chicken with the spices.
4. 4.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and set them aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces.
6. 6.
   Return the shredded chicken to the pot and add the rice, diced potatoes, carrots, and frozen peas. Stir well to combine.
7. 7.
   Cover the pot and simmer for about 20 minutes, or until the rice and vegetables are cooked and tender.
8. 8.
   Stir in the chopped cilantro and season with salt and pepper to taste.
9. 9.
   Serve the Aguadito de pollo hot, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder flavor.

Tips & Tricks

• For a spicier version, add a diced jalapeno or a pinch of cayenne pepper.
• To make the soup even heartier, you can add corn kernels or diced bell peppers.
• If you prefer a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot.

Serving advice

Serve the Aguadito de pollo in bowls, garnished with a sprinkle of fresh cilantro. It pairs well with a squeeze of lime juice on top for an extra burst of tanginess. Serve with warm crusty bread on the side for a complete meal.

Presentation advice

To enhance the presentation, you can place a few cilantro leaves on top of each bowl of soup. Additionally, you can serve the soup in colorful ceramic bowls to showcase the vibrant colors of the dish.