Peruvian Chicken Soup: Aguadito de ­Pollo Peruano

Peruvian Chicken Soup: Aguadito de ­Pollo Peruano

© Stine Christiansen

Peruvian Chicken Soup: Aguadito de ­Pollo Peruano

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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