Peruvian Chicken Soup With Rice And Potatoes Recipes

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Steps:

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.
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.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

PERUVIAN CHICKEN SOUP

Peruvian Chicken Soup image

A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me.

Provided by Sassy in da South

Categories Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves, & cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon garlic, minced
1 tablespoon serrano chili, seeded & minced
1/2 cup fresh cilantro, chopped
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

Steps:

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.
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.

Nutrition Facts : Calories 421.5, Fat 17.4, SaturatedFat 2.8, Cholesterol 37.8, Sodium 1008.9, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 23.4

PERUVIAN CHICKEN SOUP WITH RICE AND POTATOES

Peruvian Chicken Soup with Rice and Potatoes image

Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 4h45m

Number Of Ingredients 15

Ingredients

1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
4 large sprigs parsley
2 large sprigs thyme
1 bay leaf
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
1 small onion, diced (1 cup)
2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
1 cup white rice
1 3/4 cups peeled and diced russet potatoes
2 packed cups chopped fresh cilantro
1 serrano chile, stemmed and seeded
2 garlic cloves
2 cups frozen corn, thawed

Steps:

Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.

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