De Lima a Huaraz is a hearty Peruvian chicken soup named for the route between Lima and the Andean city of Huaraz. It combines a rich, aromatic broth with tender chicken, potatoes, carrots, and a touch of rice, making it a comforting and satisfying meal. This recipe works because it builds layers of flavor from a simple sofrito and uses everyday ingredients to create a deeply savory soup that feels both rustic and refined.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs or a whole chicken cut into pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large red onion, finely chopped (about 1 ½ cups / 200 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) aji panca paste (or substitute 1 tsp smoked paprika + 1 tsp tomato paste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 3 medium yellow potatoes (about 1 lb / 450 g), peeled and cut into 1-inch chunks
- 2 large carrots (about 1 cup / 130 g), peeled and sliced into rounds
- ½ cup (100 g) long-grain white rice, rinsed
- 1 cup (150 g) frozen peas
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5–6 minutes per side. Work in batches if needed to avoid crowding. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, aji panca paste, cumin, and oregano, and cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, along with any accumulated juices. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes.
- Remove the chicken pieces to a cutting board. When cool enough to handle, shred the meat, discarding the bones and skin. Set the shredded chicken aside.
- Add the potatoes, carrots, and rice to the broth. Bring back to a simmer, then cook uncovered for about 20 minutes, or until the potatoes are tender and the rice is cooked through.
- Stir in the shredded chicken and frozen peas. Cook for another 5 minutes, until the peas are bright green and the chicken is heated through. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Tips
- Aji panca substitute: If you can’t find aji panca paste, use a mix of 1 teaspoon smoked paprika and 1 teaspoon tomato paste. This will add a similar deep red color and mild smoky flavor, though not the exact fruity heat of the original.
- Don’t skip the sear: Browning the chicken first adds a rich depth to the broth that you won’t get from just simmering. It’s a small step that makes a big difference.
- Shredding the chicken: Let the cooked chicken rest for a few minutes before shredding—it will be easier to handle and the meat will stay juicier.
- Adjusting consistency: If you prefer a thicker soup, mash a few potato chunks against the side of the pot before adding the chicken back. If you like it brothy, add a little extra broth or water.
Serving Suggestions
Serve this soup as a main course with a side of crusty bread or toasted corn (cancha). A simple green salad with a lime vinaigrette would also balance the hearty soup. For a traditional touch, offer a small bowl of chopped red onion and cilantro for guests to sprinkle on top.
Variations
- Vegetarian version: Omit the chicken and use vegetable broth. Add extra potatoes, carrots, and a can of drained chickpeas for protein. Sauté the vegetables and seasonings as directed, then simmer with the broth and rice.
- Spicier kick: Add a minced fresh aji amarillo or a pinch of cayenne pepper along with the garlic for more heat.
- Add greens: Stir in a handful of chopped spinach or Swiss chard during the last 5 minutes of cooking for extra color and nutrients.
- Quinoa instead of rice: Swap the rice for ½ cup (90 g) quinoa, rinsed. Cook for about 15 minutes, or until the quinoa is tender.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb some liquid as it sits, so you may need to add a splash of broth or water when reheating. Reheat gently on the stovetop over medium heat, or in the microwave in 1-minute intervals, until piping hot (165°F / 74°C). The soup can also be frozen for up to 3 months—thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they will dry out more easily. Sear them briefly, then reduce the simmering time in step 3 to about 20 minutes, and check for doneness with a thermometer (165°F / 74°C). Shred and add back as directed.
What is aji panca? Aji panca is a dried Peruvian red pepper with a mild, fruity, slightly smoky flavor. It’s sold as a paste or powder in Latin markets. If you can’t find it, the smoked paprika and tomato paste substitute works well.
Can I make this in a slow cooker? Yes. Sauté the onion and garlic, then transfer to a slow cooker with the broth, chicken, potatoes, carrots, and rice. Cook on low for 6–8 hours or high for 3–4 hours, then shred the chicken and stir in the peas for the last 10 minutes.
Why is my soup too salty? This usually happens if the broth is salted and you also season the chicken before searing. Use low-sodium broth and taste before adding more salt. You can also add a peeled raw potato to absorb excess salt, then remove it before serving.
Can I use leftover cooked chicken? Absolutely. Skip the searing and simmering steps for the chicken. Add the cooked chicken in step 6 along with the peas, just until heated through. You may want to add a bit more broth since you won’t have the chicken bones to enrich it.
Is this soup gluten-free? Yes, as written, this recipe is gluten-free. Just double-check that your chicken broth and aji panca paste are certified gluten-free if you have a sensitivity.
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