Peruvian Chicken Soup (Aguadito de Pollo)
Description
This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
Ingredients
•
4 skinless, boneless chicken breast halves - cut in half
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salt and pepper to taste
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1/2 cup olive oil
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1 medium onion, chopped
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1 teaspoon minced garlic
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1 tablespoon seeded, minced serrano chile
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1/2 cup chopped cilantro
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1 cup green peas
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1 cup corn
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1/2 red bell pepper, chopped
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10 cups chicken broth
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4 Yukon Gold potatoes, cut in half
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1 cup uncooked white rice
Directions
1
Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2
Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.