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Cozy Aguadito De Pollo: Best Easy Comfort Soup

aguadito de pollo - featured image
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A warm and bright Peruvian chicken soup with cilantro and lime, perfect for rainy nights or sick days. This comforting bowl comes together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 jalapeño, seeds removed and roughly chopped (optional)
  • 6 cups chicken broth
  • 1 cup water
  • 1 large russet potato, peeled and diced into ½-inch cubes
  • ½ cup long-grain white rice, rinsed
  • ½ cup frozen peas
  • ¼ cup frozen corn kernels (optional)
  • 2 cups fresh cilantro, packed (stems and all)
  • Juice of 2 limes (about 3 tablespoons)
  • ¼ cup chicken broth (from the simmering pot)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Optional: sliced avocado, a drizzle of olive oil, or a dollop of Greek yogurt

Instructions

  1. Season and Sear the Chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and a pinch of cumin. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the chicken thighs in a single layer (work in batches if needed) and cook for 4-5 minutes per side, until golden brown. Remove the chicken to a plate and set aside.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the chopped onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
  3. Bloom the Spices: Stir in the ground cumin and dried oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
  4. Deglaze and Build the Broth: Pour in about ½ cup of the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. Then add the remaining 5 ½ cups of broth and 1 cup of water. Bring the mixture to a gentle boil.
  5. Simmer the Chicken: Return the seared chicken thighs to the pot, along with any juices that accumulated on the plate. Reduce the heat to low, cover, and let it simmer for 20 minutes. The chicken should be cooked through and tender.
  6. Remove and Shred the Chicken: Using tongs, carefully transfer the chicken thighs to a cutting board. Let them rest for a few minutes, then shred the meat with two forks. Set the shredded chicken aside.
  7. Cook the Rice and Potatoes: While the chicken rests, add the diced potato and rinsed rice to the simmering broth. Stir well, increase the heat to medium, and bring to a gentle boil. Then reduce the heat to low, cover, and cook for 12-15 minutes, until the rice is tender and the potatoes are fork-tender. Stir occasionally to prevent the rice from sticking to the bottom.
  8. Prepare the Green Herb Blend: While the rice cooks, make the cilantro mixture. In your blender, combine the 2 cups of packed cilantro (stems and all), the juice of 2 limes, and ¼ cup of the hot broth from the pot. Blend on high until completely smooth. Be careful when blending hot liquid—vent the lid slightly to release steam.
  9. Finish the Soup: Once the rice and potatoes are tender, return the shredded chicken to the pot. Stir in the frozen peas and corn (if using). Pour in the blended cilantro mixture and stir well to combine. Let the soup simmer for another 5 minutes, uncovered, so the flavors meld together.
  10. Season and Serve: Taste the soup and adjust the seasoning with salt and black pepper. Squeeze in a little extra lime juice if it needs more brightness. Ladle the soup into deep bowls. Garnish with fresh cilantro leaves, a lime wedge, and maybe some sliced avocado if desired. Serve hot.

Notes

Don’t skip searing the chicken for depth of flavor. Use cilantro stems for more robust flavor. Blend with hot broth for smooth incorporation. Adjust consistency with extra broth when reheating as rice absorbs liquid. Avoid boiling after adding cilantro mixture to keep the broth green.

Nutrition

Keywords: aguadito de pollo, Peruvian chicken soup, cilantro soup, comfort soup, chicken and rice soup, easy soup recipe

Find it online: https://bouncybowl.com/cozy-aguadito-de-pollo-best-easy-comfort-soup/