Aguadito de Pollo (Peruvian Cilantro Chicken Rice Soup)

Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• 2 tbsp vegetable oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, chopped
• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 2 cups bunch cilantro, roughly chopped, plus more to garnish
• 1 serrano or jalapeño pepper, seeds removed
• 8 cups chicken stock
• 1 cup white rice, rinsed
• 2 medium yellow potatoes, peeled and cut into 1-inch cubes
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn kernels
• Salt and black pepper, to taste
• 1 lime, cut into wedges

Before you cook

• Pat the chicken pieces dry and season with salt and pepper.
• Dice the onion and bell pepper, and chop the garlic.
• Peel the potatoes and cut them into 1-inch cubes.
• Roughly chop the cilantro.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Sear the chicken pieces skin-side down until browned, about 5 minutes per side, then set them aside.
3. Add the onion and bell pepper to the pot and cook for 5 minutes until softened.
4. Stir in the garlic, aji amarillo paste and cumin and cook for 1 minute.
5. Return the chicken to the pot and pour in the chicken stock.
6. Bring the pot to a simmer, cover, and cook for 25 minutes until the chicken is cooked through.
7. Lift the chicken out onto a plate and let it cool slightly.
8. Shred the chicken meat off the bones, discarding the skin and bones.
9. Add the rinsed rice and the potato cubes to the simmering broth.
10. Cover and cook for 15 minutes until the rice and potatoes are tender.
11. Blend the cilantro, serrano pepper and 1/2 cup of the hot broth until smooth and bright green.
12. Stir the shredded chicken, peas and corn into the pot and simmer for 3 minutes.
13. Pour in the cilantro puree and stir well.
14. Simmer for 2 more minutes without boiling hard, so the soup keeps its bright green color.
15. Taste and season with salt and pepper.
16. Ladle the aguadito into bowls and serve with lime wedges and extra cilantro.