Peruvian Cilantro Chicken Rice Soup (Aguadito de Pollo)
Aguadito de pollo Say it: ah-gwah-DEE-toh deh POH-yoh
Aguadito de pollo is Peru’s vivid green chicken and rice soup, fragrant with cilantro, garlic, and ají amarillo. It is eaten as a comforting lunch or late-night restorative, especially on cool coastal days. The broth is light yet satisfying, with tender chicken, soft rice, and sweet vegetables. Its fresh herbal heat and bright color make it one of Peru’s most recognizable home-style soups. A bowl of this soup is hearty but not heavy.
Peruvian Cilantro Chicken Rice Soup (Aguadito de Pollo)
Aguadito de pollo
Pronounced ah-gwah-DEE-toh deh POH-yoh
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the soup
Method
Pat the chicken dry and season with half the salt and pepper. Heat the oil in a large heavy pot over medium-high heat and brown the chicken, skin-side down first, until golden, 5 to 6 minutes per side. Transfer to a plate.
Lower the heat to medium and add the onion. Cook, stirring, until soft and translucent, about 5 minutes. Stir in the garlic, ají amarillo paste, cumin, oregano, and green chili if using; cook until fragrant and the paste darkens slightly, about 2 minutes.
Return the chicken to the pot and add the broth. Bring to a gentle boil, then lower the heat and simmer, partly covered, until the chicken is cooked through and pulls easily from the bone, about 20 minutes. Skim off foam as it rises.
Meanwhile, blend the cilantro with 1/2 cup (120 ml) of the hot broth from the pot until smooth. Set the green mixture aside.
Lift the chicken from the pot and set aside until cool enough to handle. Pull the meat from the bones, discarding the skin and bones, and shred it into bite-size pieces.
Add the rice and carrot to the simmering broth. Cook, stirring occasionally so the rice does not stick, until the rice is nearly tender and the carrot is just tender, about 15 minutes.
Stir in the corn and peas and cook until tender, about 5 minutes. Stir in the cilantro mixture and the shredded chicken, then simmer gently until the soup is thick, the rice is fully tender, and the broth is vivid green, about 5 minutes.
Taste and add the remaining salt and pepper. If the soup is thicker than you like, stir in a little more hot broth. Serve hot with lime wedges and extra chili.
Regional variant: Aguadito de mariscos (Peruvian cilantro seafood rice soup)
Replace the chicken with 1 lb (450 g) mixed seafood, such as shrimp, squid rings, and shelled clams. Skip browning the chicken; sauté the aromatics in oil, add 8 cups (1.9 L) fish stock, then cook the rice and carrot. Add the seafood, corn, and peas in the last 5 minutes, cooking only until the shrimp turn pink and the clams are tender, then stir in the cilantro mixture off the heat.
Cook's notes
- Blend the cilantro just before adding it and keep the soup at a gentle simmer afterward; hard boiling dulls its bright green color and fresh flavor.
- If ají amarillo paste is hard to find, use 1 tablespoon mild yellow paprika plus a pinch of cayenne, or blend a seeded fresh yellow chili into the onion mixture.
- Rinse the rice well before cooking so the soup thickens from the rice itself rather than turning gluey.
Serve with
Lime wedges, extra ají amarillo or ají limo, and crusty bread if you like.
Make ahead and storage
Cool and refrigerate for up to 2 days; reheat gently with a splash of broth because the rice absorbs liquid. Do not boil hard after the cilantro is added.
