Peruvian Green Chicken Soup (Aguadito de Pollo Recipe)

Peruvian green chicken soup, often called aguadito de pollo, is a hearty soup of chicken, rice, potatoes, vegetables, and a bright cilantro-based broth. The green sauce gives the broth its color and fresh flavor, while the rice and potatoes make it a satisfying one-pot meal; recipes vary by region and household.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs, about 6 pieces
8 cups (1.9 L) low-sodium chicken broth, plus up to 1 cup (240 ml) water if needed
1 cup packed fresh cilantro leaves and tender stems (30 g)
1 cup (30 g) baby spinach, optional, for a deeper green color
1 medium yellow onion, roughly chopped (about 1 cup/150 g)
2 garlic cloves, peeled (about 6 g)
1 to 2 tablespoons (15 to 30 g) ají amarillo paste
1 tablespoon (15 ml) neutral oil
1 teaspoon ground cumin (2 g)
1 medium carrot, peeled and diced (about ¾ cup/100 g)
¾ cup (150 g) long-grain white rice, rinsed until the water is mostly clear
2 medium yellow or Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.25 cm) cubes (about 400 g)
1 cup (150 g) frozen peas
1 teaspoon fine salt (6 g), plus more to taste
½ teaspoon freshly ground black pepper (1 g), plus more to taste
2 tablespoons (30 ml) fresh lime juice, or to taste
2 tablespoons chopped fresh cilantro leaves (about 5 g), for serving

Instructions

Prepare the chicken and green sauce. Pat the chicken dry and season it with the salt and pepper. Put the cilantro, spinach if using, onion, garlic, ají amarillo paste, and ½ cup (120 ml) of the broth in a blender. Blend until smooth, stopping to scrape down the sides as needed. The mixture should pour easily; add a splash more broth if the blender needs help. Set it aside while you start the soup. This fresh herb mixture is the source of the soup’s distinctive green color, so blend it just before cooking rather than leaving it out for a long time.
Brown the chicken. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches if necessary, place the chicken skin-side down and brown it for about 4 minutes. Turn and brown the other side for 2 minutes. Transfer the pieces to a plate. The chicken does not need to be cooked through at this stage; browning builds savory flavor in the broth. If the pot has a lot of rendered fat, spoon off all but about 1 tablespoon.
Cook the aromatic base. Reduce the heat to medium. Add the blended cilantro mixture and cumin to the pot, taking care because the mixture may splatter. Stir continuously for about 3 minutes, scraping up the browned bits from the bottom. It should smell fragrant and lose its raw onion edge. Do not leave the green mixture unattended: a short cook preserves its fresh character, while prolonged frying can dull its color.
Simmer the chicken. Pour in the remaining 7½ cups (1.8 L) broth and return the browned chicken to the pot, skin-side up. Bring the liquid just to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 23 minutes, turning the pieces once if needed so they cook evenly. Check the thickest part of each thigh with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); continue simmering and check again if a piece has not reached it.
Shred the chicken and add the vegetables. Lift the cooked chicken onto a clean plate and let it cool just enough to handle. Remove and discard the skin and bones, then pull the meat into bite-size pieces. Stir the carrot, rinsed rice, and potato cubes into the simmering broth. Cook uncovered for 15 minutes, stirring once or twice so rice does not settle and stick to the pot. Keep the simmer gentle; a hard boil can break up the potatoes before the rice is tender.
Finish the soup. Return the shredded chicken to the pot and add the peas. Simmer for 4 minutes, until the peas are hot and the rice and potatoes are tender. Stir in the lime juice and chopped cilantro. Taste the broth and adjust the salt, pepper, or lime. If the soup has thickened more than you like, stir in up to 1 cup (240 ml) hot water or broth. Serve promptly, while the cilantro flavor is still lively.

Tips

Choose the right ají amarillo substitute. Ají amarillo is a yellow Peruvian chile with fruity flavor and moderate heat; its paste is sold in Latin American markets and some larger grocery stores. If it is unavailable, use 1 tablespoon (15 g) minced yellow or red bell pepper plus a small pinch of cayenne. This keeps the color and adds a little warmth, but the result will be milder and less fruity. A minced jalapeño can add heat, though it changes the flavor more noticeably.
Keep the green sauce fresh. Blend the herbs with just enough broth to make a smooth sauce, and cook it only briefly before adding the rest of the liquid. A long boil after adding the cilantro can turn the broth a muted olive color and soften its fresh, herbal taste. Spinach is optional; it deepens the color without replacing the cilantro flavor.
Use a gentle simmer and watch the rice. Rice continues to absorb liquid as it cooks and as the soup stands. Stir occasionally to prevent sticking, but avoid vigorous stirring that can mash the potatoes. If you prefer a looser soup, add hot broth at the end rather than reducing the rice quantity and losing the dish’s characteristic hearty texture.
Bone-in chicken adds flavor, but boneless works. Bone-in thighs make a fuller broth and are forgiving during simmering. For boneless thighs, start checking the internal temperature earlier, since they may cook faster. Use a thermometer rather than relying only on the clock, and do not put cooked chicken back on the plate that held raw chicken.

Serving Suggestions

Serve aguadito de pollo hot in deep bowls, with a lime wedge and a little extra chopped cilantro at the table. The citrus is more than a garnish: a squeeze just before eating lifts the rich broth and makes the herbs taste especially fresh. For anyone who likes more heat, set out a small dish of ají amarillo paste or a mild chile sauce so each person can season their own bowl.

The soup is filling on its own, but a simple side can round out the meal. Try crusty bread for soaking up the broth, a small green salad with a sharp vinaigrette, or sliced avocado for a cool, creamy contrast. If serving it as part of a larger Peruvian-inspired meal, keep the accompaniments light because the rice, potatoes, chicken, and broth already make this a substantial main course. Offer extra broth at the table if the rice has thickened the soup while it waited.

Variations

There are many home-style versions of aguadito, and the balance of rice, potatoes, herbs, and vegetables can vary. For a more vegetable-forward pot, add 1 cup (130 g) diced red bell pepper with the carrot, or stir in 1 cup (100 g) chopped green beans with the potatoes. Keep the total additions moderate so the pot has enough broth for the rice to cook evenly.

You can use boneless, skinless chicken thighs instead of bone-in pieces; they are easier to shred and make serving simpler, although the broth may taste a little less rich. Chicken breast is another option, but it can dry out if simmered too long, so check it early and remove it as soon as it reaches 165°F (74°C). For a less spicy soup, begin with 1 tablespoon ají amarillo paste and add more at the table. To make the soup without spinach, simply leave it out and use the full amount of cilantro; spinach supports the color, but it is not essential.

For a soup with more broth and less of a stew-like consistency, use ½ cup (100 g) rice rather than ¾ cup and add 1 cup (240 ml) extra broth. If you prefer a thicker bowl, keep the listed rice amount and let the soup stand for 5 minutes before serving; the rice will absorb some liquid as it rests. These adjustments change the texture, not the basic green-cilantro character of the dish.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Rice continues to absorb broth as it sits, so the leftovers will usually be thicker than the freshly made soup. For best texture, add a splash of water or chicken broth when reheating rather than thinning the whole pot before storage.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the entire pot. Freeze soup in airtight containers for up to 2 to 3 months for best quality; thaw it in the refrigerator and reheat to 165°F (74°C). Potatoes and rice may soften after freezing, but the soup will still be suitable to eat when handled and reheated safely.

Frequently Asked Questions

Is Peruvian green chicken soup the same as aguadito de pollo?

Yes. Aguadito de pollo is the commonly used Spanish name for this Peruvian chicken soup, and “Peruvian green chicken soup” describes its cilantro-colored broth in English. Recipes differ: some include more rice, some emphasize potatoes or other vegetables, and some use different cuts of chicken. The defining idea in this version is chicken simmered with rice and vegetables in a fresh cilantro-based broth.

Can I make aguadito de pollo ahead?

You can make it ahead and refrigerate it, but expect the rice to take up more broth over time. For a looser texture, prepare the soup through the chicken-simmering step, refrigerate the broth and chicken promptly, then bring them back to a simmer and cook the rice, potatoes, and vegetables shortly before serving. If the whole soup is already cooked, add broth as you reheat it and check that it reaches 165°F (74°C).

Can I use cooked or rotisserie chicken?

Yes, although the broth will not get the same flavor from browning and simmering raw chicken. Make the green base and simmer it with the broth and vegetables until the potatoes and rice are nearly tender. Stir in shredded cooked chicken for the final few minutes, just long enough for it to heat through to 165°F (74°C). Use broth with a moderate salt level, since prepared chicken can already be seasoned.

Why did my soup turn thick after cooking?

Rice releases starch and keeps absorbing liquid as the soup cools, so thickening is normal. Stir in hot water or broth a little at a time until the consistency suits you, then taste again because added liquid can dilute the seasoning. For future batches, reduce the rice slightly or serve the soup soon after it finishes cooking.

Is this soup very spicy?

It is usually gently warm rather than intensely hot, but ají amarillo pastes vary in strength. Start with 1 tablespoon if you are unsure, then taste the broth before adding more. You can omit the paste or use the bell-pepper substitute for a mild version; a little cayenne or extra chile paste at the table lets spice lovers adjust their own bowls.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).