Why not add some spice to your family Friday nights with this delicious, nutritious, soup? Get the whole family involved cutting, chopping and helping out!
This sumptuous version of classic chicken soup is tinted green with a fistful of cilantro and studded with potatoes, corn, and rice. Browning the chicken in advance and cooking it with the bone adds richness and depth to the soup and balances the pungent grassiness of cilantro.
The Peruvian yellow chile (aji amarillo) adds a bit of heat to the dish, but can easily be omitted if you don’t happen to have any around or if you prefer a milder flavor. Remarkably easy to make and done in about 30 minutes, this hearty soup is perfect as an afternoon snack or a light meal. This dish is best eaten as soon as it is ready. The rice continues to absorb the liquid as it sits, but it is also wonderful heated up the next day as a soupy chicken and rice.
Read Related: Estefan’s Sopa de Chicharos (Split Pea Soup)
PERUVIAN CILANTRO CHICKEN SOUP (AGUADITO DE POLLO) Serves: 4
Ingredients 1 cup coarsely chopped cilantro, plus more for garnish 1 small onion, coarsely chopped 2 garlic cloves 1 TSP Peruvian yellow chile (aji amarillo) paste (optional) 2 TBSP cooking oil, like grapeseed or canola 4 small chicken thighs or 2 thighs and 2 drumsticks 4 cups chicken broth or vegetable broth, preferably homemade ½ cup long grain white rice, rinsed Salt and freshly ground black pepper ½ cup fresh corn kernels or frozen, thawed 1 small russet potato, halved and cut into ¼-inch slices Juice of 1 lime