Peruvian chicken aguadito is a hearty, aromatic soup with a distinctive green color from fresh cilantro. It combines chicken, rice, potatoes, vegetables, ají amarillo, and a flavorful broth into one comforting bowl.
It is a beloved homemade dish throughout Peru, especially during cooler weather, after celebrations, or whenever a filling family meal is needed. Unlike a light soup, aguadito has a fuller texture because the rice and blended cilantro naturally thicken the broth.
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Peruvian Chicken Aguadito
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 460
Ingredients
- 1 kg bone-in chicken pieces (8 medium pieces)
- 2.5 liters water
- 60 ml vegetable oil (¼ cup)
- 180 g chopped red onion (1 large onion)
- 20 g minced garlic (5 cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 120 g fresh cilantro leaves and tender stems (2 packed cups)
- 120 ml water (½ cup)
- 150 g rice (¾ cup)
- 200 g yellow potatoes, diced (2 medium potatoes)
- 150 g carrot, diced small (1 large carrot)
- 150 g cooked peas (1 cup)
- 250 g corn, cut into rounds (2 medium ears)
- 5 g ground cumin (2 teaspoons)
- 5 g dried oregano (1 teaspoon)
- 10 g salt (2 teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 20 g chopped fresh cilantro (½ cup)
- 2 limes, cut into wedges
Preparation
- Brown the chicken, heat the oil in a large pot over medium-high heat and season the chicken with 5 g of salt and black pepper. Brown the pieces on both sides for 6 to 8 minutes, until lightly golden. Remove them from the pot and set aside.
- Build the green flavor base, sauté the onion in the same pot for 5 minutes, until softened. Add the garlic, ají amarillo paste, cumin, and oregano, then cook for 3 more minutes. Blend the 120 g of cilantro with 120 ml of water until smooth and add it to the pot.
- Cook the chicken and rice, return the chicken to the pot, add the 2.5 liters of water, and bring it to a boil. Lower the heat, add the rice, and cook for 15 minutes, stirring occasionally so it does not stick.
- Add the vegetables, stir in the yellow potatoes, carrot, and corn rounds. Cook for 15 more minutes, until the potatoes are tender, the rice is cooked, and the broth has thickened slightly.
- Finish the aguadito, add the peas, remaining 5 g of salt, and chopped cilantro. Cook for 3 more minutes, taste for seasoning, and remove from the heat. The soup should be brothy but substantial; add hot water if it thickens too much.
- Serve hot, divide the chicken pieces and broth among deep bowls. Serve with lime wedges so everyone can add fresh juice to taste.
Chef’s Tips
- Use bone-in chicken for a richer and more flavorful broth.
- Blend the cilantro just before adding it to preserve its fresh color and aroma.
- Stir the rice occasionally, especially during the first stage of cooking.
- Add hot water rather than cold water if the soup becomes too thick.
- Serve right away, because the rice will continue absorbing broth as it rests.
Traditional Variations
In Peru, aguadito can also be made with hen, duck, seafood, or chicken giblets. Some regional versions include lima beans, fava beans, or squash, but the cilantro, rice, chili, and broth base remains the dish’s defining feature.
How to Serve
Serve chicken aguadito piping hot in deep bowls, with one chicken piece in each serving. Pair it with fresh lime wedges and, traditionally, crusty bread or homemade chili sauce for extra heat.
Recommended Accompaniments
- Crusty French-style bread or country bread.
- Rocoto chili sauce.
- Fresh lime wedges.
- Chilled chicha morada.
- Salsa criolla on the side.
A Little History
Aguadito is one of Peru’s most beloved soups because of its home-style flavor and its versatility with chicken, poultry, seafood, and other ingredients. Fresh cilantro gives it its intense green color and unmistakable aroma.
In many Peruvian homes, aguadito is seen as an energizing dish after a gathering or late celebration, making it especially common at Sunday lunches and family meals.
Frequently Asked Questions
Both dishes use cilantro, ají amarillo, and rice, but aguadito contains much more broth and is served as a soup. Arroz con pollo is much drier, with the rice absorbing nearly all the liquid. In aguadito, the rice should remain tender within a thick, fragrant broth.
Yes, although bone-in chicken creates a more flavorful broth. To keep chicken breast from drying out, add it once the rice and vegetables are nearly cooked. Cook only until done, remove and shred it, then stir it back into the soup shortly before serving.
Rice continues absorbing liquid even after the heat is turned off. If your aguadito becomes too thick, add hot water or chicken broth gradually and stir until it reaches a soup-like consistency again. Taste and adjust the salt after adding extra liquid.
You can prepare the flavor base and broth in advance, but it is best to cook the rice shortly before serving. When reheating, add hot water or broth because the rice will have absorbed some liquid. Stir in a little fresh cilantro at the end to restore color and aroma.
