You know when you crave something hot and spicy to knock off the impending sniffles on a cool fall day. Have you tried aguadito de Pollo?

We have a halal Peruvian chicken place where I usually pick up some rotisserie chicken occasionally. Once whilst picking up an order, and with full on fall sniffles/allergies, I decided to order some soup to go for myself.  Best.Thing.Ever.

This is my to-go chicken soup when I feel the need for comforting food during cooler days.

Often referred to as levanta-muertos ~“to wake the dead”, Aguadito de Pollo is thought to “raise the dead” as it is often eaten in the morning after a night of partying thanks to its soothing and restorative ingredients, it is like a good old chicken and rice soup, but with cilantro and lime.

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This Peruvian chicken soup recipe uses cilantro, chili peppers- aji amarillo, and lime to give it a unique flavor, veggies like carrots, potatoes, corn and peas, and the rice gives it a consistency that makes it almost like a soupy rice dish.

 Leave out the chicken & sub the chicken stock with veggie stock to make a vegetarian/vegan version, and just before serving, stir in a bit of the cilantro mixture and it instantly turns into a show-stopping vibrant, fresh, and flavorful gorgeous green hued soup!

Ingredients:

Cilantro Paste

• 2 Tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
• 1-2 large bunch cilantro
• 2 garlic cloves peeled
• 1/2 white onion roughly cubed
• 1/4 cup water for thinning consistency

 Soup

• 1.5 tbsp. olive oil
• 2 red yellow or orange bell peppers, chopped
• 1/2 cup white rice or 1-cup cooked quinoa
• 1/2 tsp roasted crushed cumin
• 2 Yukon gold potatoes peeled and chopped into 1 inch pieces
• 6 cups chicken stock
• 1 cup cooked rotisserie chicken or boiled chicken breasts cubed or shredded
• 1 cup frozen peas
• ½ cup carrot cubes (I did not use any)
• 1/2 cup frozen corn kernels (I did not use any)
• Salt and pepper to taste
• Lime wedges, cilantro and sliced green onions, sliced jalapeno for garnish
  

Instructions

1. First, make the paste. In a food processor or blender, process all the paste ingredients until everything is blended to a thick paste, reserve 3 tbsps. of the sauce and set it aside.
   
   
2. To make the soup, heat a large stockpot/pot over medium heat, sauté chopped bell pepper and carrots in olive oil for 4-5 minutes to soften. Next, sauté the blended cilantro paste, cumin, and sauté for 3-4 minutes, stirring continuously to prevent burning.
   
   
3. Add uncooked rice, mixing everything together to coat the rice. (If using cooked quinoa- wait until the end to add it)
   
   
4. Next, add cubed potatoes, shredded chicken, chicken stock, salt and pepper. Bring to a gentle simmer and cook for about 20-minutes, or until the potatoes are fork tender and rice is cooked.
   
   
5. Then add the frozen corn and peas (add cooked quinoa) and the 3 tablespoons of the reserved sauce and simmer for 3-4 minutes.
   
   

Ladle into bowls, serve hot and garnish with lime wedges, chopped green onions, and chopped cilantro and jalapenos.

Instant Pot METHOD:

• First, make the paste. In a food processor or blender, process all the paste ingredients until everything is blended to a thick paste, reserve 3 tbsps. of the sauce and set it aside.
  
  
• On Saute mode in the Instant Pot,  add the oil, sauté chopped bell pepper, and carrots in olive oil for 4-5 minutes to soften. Next, sauté the blended cilantro paste, and cumin, and sauté for 3-4 minutes, stirring continuously to prevent burning.
  
  
• Next, add cubed potatoes, shredded chicken, chicken stock, salt and pepper.
  
• Secure the lid, ensuring that the steam release handle is in the Sealing position.
  
  
• Press the Pressure Cook button and set the cooking time for 7 minutes.
  
  
• When the cooking time is complete, Press Cancel , turn the steam release handle to the Venting position to quickly release the pressure and then remove the lid.
  
  
• Then add the frozen corn and peas (add cooked quinoa) and the 3 tablespoons of the reserved sauce and simmer for 3-4 minutes.
  
  
• Replace the cover, press Warm, and let warm until serving
  
  
• Ladle into bowls, serve hot and garnish with lime wedges, chopped green onions, and chopped cilantro and jalapenos.