Chicken Aguadito Recipe

Chicken aguadito is a traditional dish of Peruvian cuisine, it is usually served at events attended by many people, such as parties, baptisms or even wakes. The recipe is based on broth, chicken and rice, but it contains many vegetables, which is why it is quite nutritious and tasty. Its characteristic green color is given by a processed coriander paste, accompanied by yellow pepper that adds an intense and very rich flavor.

You can add or remove some of the ingredients, but try to always use the cilantro paste, rice, chicken and a good broth as the protagonists to achieve a comforting dish of traditional chicken aguadito. If you prefer to make it lighter in carbohydrates, avoid potatoes and corn in the preparation. You can also use brown rice, but we advise you to add an extra cup of broth and add it well before the white rice.

Without further ado, stay and discover how to prepare chicken aguadito so you can make this delicious as ado at home and enjoy the exquisite Peruvian cuisine.

Ingredients to make Chicken Aguadito:

• 4 pieces of chicken
• 1 chicken breast
• 4 cups of chicken broth
• 1 onion
• 1 carrot
• 2 yellow pepper
• 1 cup of chopped cilantro
• 1 can of peas or peas
• 2 medium potatoes
• 2 cloves of garlic
• 1 cup of uncooked rice
• 1 cup of corn (choclo, cob)
• Salt to taste
• pepper to taste
• cumin to taste

How to make Chicken Aguadito:

1. Wash the pepper and remove the seeds, clean it well and cut it into medium pieces.
2. Combine the chili pepper and coriander leaves in a processor or blender to grind them and prepare the paste that will give flavor and color to the dish.
3. Cut the onion and garlic into small cubes.
4. In a deep pot with a splash of oil, sauté the onion and garlic over medium heat for about 5 minutes or until the onion softens.
5. Add the chili and coriander paste and fry for approximately 3 minutes, stirring constantly so that it does not burn.
6. Chop the carrot into small cubes and put it together with the peas and corn in the pot. Stir well and fry for 3 to 5 minutes for the flavors to meld.
7. Add the chicken broth to the pot, immediately submerge the chicken pieces and the chopped breasts. Sprinkle with cumin, salt and pepper to taste.
8. Add the rice and cover the pot, cook over medium-low heat for about 10 minutes.
9. Wash well, peel and cut the potatoes into medium wedges.
10. Add the potatoes to the broth and cook, covered, about 10 to 15 minutes over medium-low heat or until the potatoes are tender. Don’t forget to stir occasionally to prevent it from burning on the bottom. Tip: If you see that the broth has reduced too much, you can add an extra cup of broth or water, make sure it is boiling so as not to interrupt cooking. Rest the stew for 5 minutes before serving so you don’t burn yourself when eating it. You can serve the Peruvian chicken aguadito with lemon wedges for garnish or a little chopped cilantro on top, and enjoy!