Peruvian Chicken Soup: Aguadito de Pollo Peruano
Peruvian Chicken Soup: Aguadito de Pollo Peruano
© Stine Christiansen
Peruvian Chicken Soup: Aguadito de Pollo Peruano
© Stine Christiansen
Ingredients (Serves 4)
4
chicken drumsticks, approx. 400 g
150
g
long grain white rice
1,5
l
chicken stock
1
tablespoon
salt
3
potatoes, peeled, washed and cut into 1 cm cubes
2
tablespoon
vegetable oil
1
small red pepper, finely chopped
1
corn on the cob, kernels cut off the cob (alternatively 1 tin of sweetcorn, drained, approx 250g)
1/2
white onion
2
bunch
coriander
2
garlic cloves, peeled, whole
50
g
frozen peas
1
lime
Preparation:
- Rinse the rice with cold water to remove excess starch.
- Place the chicken drumsticks, rice and stock with the salt in a large saucepan and bring to the boil.
- Simmer on low heat for 30 minutes, until the chicken pieces are cooked through. After three quarters of the cooking time, add the diced potatoes.
- Meanwhile, heat the oil in a small frying pan, add the chopped red peppers and corn and sauté for 3-5 minutes until everything is soft. Add to soup.
- When the chicken is cooked, remove it from the pot, remove the skin and take the meat off the bones, discard the bones. Return meat to the soup.
- Place onion, coriander (leaves and stalks), and garlic in a blender and process until a green paste is formed.
- Add to the soup with the peas, bring back to the boil for 2-3 minutes to cook through all ingredients. Remove from the heat.
- Season with salt if required, lime zest and lime juice and serve.
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