This soup is not only flavorful and satisfying, but it’s also packed with wholesome ingredients. The fresh cilantro gives it a distinct and refreshing taste, while the chicken and rice make it filling enough for a full meal. It’s a one-pot wonder that’s easy to make and customizable based on what you have on hand. Whether you’re under the weather or just craving a cozy dish, Aguadito de Pollo delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in chicken pieces (such as thighs, drumsticks, or breasts)
Olive oil
Onion, chopped
Garlic, minced
Aji amarillo paste (or substitute with yellow chili or jalapeño if needed)
Fresh cilantro
Chicken broth
Carrots, diced
Peas
Corn kernels (fresh or frozen)
Potatoes, diced
Cooked white rice
Salt
Pepper
Lime wedges (for serving)
Directions
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
Stir in aji amarillo paste and cook for a minute more.
Add the chicken pieces and cook until lightly browned on all sides.
In a blender, combine cilantro with a bit of water or broth until smooth. Add the cilantro mixture to the pot.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the chicken is cooked through.
Add diced potatoes, carrots, corn, and peas. Simmer until vegetables are tender, about 10–15 more minutes.
Stir in cooked rice and season with salt and pepper to taste.
Remove the chicken, shred it if desired, then return it to the pot.
Serve hot with lime wedges on the side for added brightness.
Servings and timing
This recipe makes about 6 servings. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
Variations
Spicy Version: Add extra aji amarillo or use a hot pepper like serrano or habanero for more heat.
Vegetable Boost: Add spinach or green beans for extra greens.
Grain Swap: Try quinoa instead of rice for a different texture and added nutrition.
Lighter Option: Use boneless, skinless chicken breasts or thighs to reduce fat content.
Seafood Twist: Substitute chicken with fish or shrimp for a coastal-style version.
Storage/Reheating
Store Aguadito de Pollo in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat until steaming. Add a splash of broth or water if the soup has thickened too much. It can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
What gives Aguadito de Pollo its green color?
The vibrant green color comes from fresh cilantro blended into the broth, giving the soup its signature look and flavor.
Is aji amarillo necessary?
Aji amarillo is traditional, but if you can’t find it, you can substitute with yellow bell pepper, jalapeño, or mild chili paste.
Can I make this soup with boneless chicken?
Yes, boneless chicken works well and cooks a bit faster, though bone-in pieces add more flavor to the broth.
Can I use uncooked rice?
You can, but it will need to cook in the broth for 15–20 minutes. Keep an eye on the texture and liquid level.
What kind of potatoes work best?
Yukon gold or red potatoes are ideal because they hold their shape well during cooking.
Is this soup spicy?
It has a mild spice from the aji amarillo, but you can adjust the heat to your preference.
Can I make this in advance?
Yes, it tastes even better the next day as the flavors deepen. Just store it properly and reheat as needed.
What do I serve with Aguadito de Pollo?
It’s typically served on its own, but crusty bread or a simple salad pairs nicely.
Can I freeze this soup?
Yes, it freezes well. Just cool it completely before transferring to freezer-safe containers.
Is Aguadito de Pollo healthy?
Yes, it’s packed with lean protein, vegetables, and herbs, making it a nutritious meal choice.
Conclusion
Aguadito de Pollo is more than just a chicken soup—it’s a bold and comforting dish full of Peruvian flavor. Whether you’re looking to warm up on a chilly day or enjoy a nourishing homemade meal, this vibrant green soup is sure to satisfy. Easy to make and endlessly adaptable, it’s a delicious staple you’ll want to keep in your rotation.
Aguadito de Pollo is a traditional Peruvian chicken soup made with chicken, rice, vegetables, and a vibrant cilantro-based broth. It’s comforting, nutritious, and perfect for chilly days or recovery meals.
Ingredients
2 lbs bone-in chicken pieces (thighs, drumsticks, or breasts)
2 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1–2 tbsp aji amarillo paste (or substitute with yellow chili or jalapeño)
1 cup fresh cilantro leaves
6 cups chicken broth
2 medium carrots, diced
1 cup green peas
1 cup corn kernels (fresh or frozen)
2 medium potatoes, diced
1 cup cooked white rice
Salt, to taste
Black pepper, to taste
Lime wedges, for serving
Instructions
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
Stir in the aji amarillo paste and cook for another minute.
Add the chicken pieces and cook until lightly browned on all sides.
In a blender, blend the cilantro with a small amount of water or broth until smooth. Add this mixture to the pot.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until the chicken is fully cooked.
Add diced potatoes, carrots, peas, and corn. Continue simmering for another 10–15 minutes, until vegetables are tender.
Stir in the cooked rice and season with salt and pepper to taste.
Remove the chicken, shred it if desired, then return it to the pot.
Serve hot with lime wedges on the side for a fresh, zesty finish.
Notes
Bone-in chicken adds more flavor, but boneless pieces work too for a quicker cook time.The soup tastes even better the next day as the flavors meld.Adjust the spice level by adding more or less aji amarillo or using a milder substitute.For a thinner soup, add extra broth or water during reheating.Great for freezing—just cool completely before storing in airtight containers.
