Peruvian Soup Recipe: Aguadito de Pollo with Rice

Aguadito de pollo is a Peruvian chicken-and-rice soup filled with vegetables and colored a vivid green by cilantro. Its savory broth, tender chicken, and soft rice make a satisfying one-pot meal, while ají amarillo adds the gentle fruity heat associated with many versions of the dish. Recipes vary by household; this version keeps the method approachable while retaining those defining flavors.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1½ tsp (7 ml) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, about 1 cup (150 g), finely diced
3 garlic cloves, about 1 tbsp (15 g), minced
2 tbsp (30 g) ají amarillo paste
1 tsp (2 g) ground cumin
2 packed cups (60 g) fresh cilantro leaves and tender stems, rinsed and roughly chopped
1 cup (240 ml) chicken broth, for blending the cilantro
7 cups (1.65 L) low-sodium chicken broth, for the soup
¾ cup (140 g) long-grain white rice, rinsed and drained
1 medium carrot, about ¾ cup (90 g), peeled and diced into ½-inch (1 cm) pieces
1 medium yellow potato, about 1 cup (170 g), peeled and diced into ½-inch (1 cm) pieces
1 cup (150 g) fresh or frozen peas
1 cup (150 g) corn kernels, fresh or frozen
1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving

Instructions

Prepare the ingredients. Dice the chicken, onion, carrot, and potato, and mince the garlic. Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain it well. Season the chicken with 1 teaspoon of the salt and the black pepper. Keep raw chicken and its utensils separate from the ready-to-eat cilantro and other ingredients, and wash your hands and board after handling it.
Brown the chicken, 8 minutes. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in two batches if the pot is crowded. Let each batch brown for about 3 to 4 minutes, turning the pieces once or twice. The chicken does not need to be cooked through yet. Transfer it to a clean plate; leave the oil and browned bits in the pot.
Cook the aromatics, 7 minutes. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes, stirring, until softened and translucent. Stir in the garlic, ají amarillo paste, cumin, and remaining ½ teaspoon salt. Cook for about 2 minutes, stirring so the garlic does not scorch. Scrape up the browned bits from the bottom of the pot; they add flavor to the broth.
Blend the cilantro, 3 minutes. Put the cilantro and 1 cup (240 ml) of broth in a blender. Blend until the mixture is smooth and pourable, stopping to scrape down the sides if needed. Add it to the pot and stir for about 3 minutes. A short cook here softens the raw edge of the cilantro without dulling its fresh flavor. If you do not have a blender, chop the cilantro very finely and stir it into the pot; the soup will be more textured and less uniformly green.
Simmer the chicken, 15 minutes. Pour in the remaining 7 cups (1.65 L) of broth and return the browned chicken and any juices on its plate to the pot. Bring the liquid to a gentle boil, then lower the heat so it simmers steadily. Cover partially and cook for 15 minutes, stirring once or twice. Avoid a hard boil, which can make the broth cloudy and cause splashing.
Add the rice and vegetables, 15 minutes. Stir in the drained rice, carrot, and potato. Keep the soup at a gentle simmer, partially covered, for about 15 minutes, stirring occasionally so rice does not settle and stick to the bottom. Check that the vegetables are tender and the rice is cooked through. Check the thickest chicken pieces with a food thermometer; USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for chicken. If a piece has not reached that temperature, simmer a little longer and check again.
Finish and rest, 7 minutes. Stir in the peas and corn and simmer for 3 minutes, just until hot and tender. Turn off the heat, add the lime juice, and taste the broth; add more salt or a little extra lime if it needs lift. Let the soup stand for 4 minutes before serving. It will thicken slightly as the rice settles and absorbs some broth.

Tips

Choose the right ají substitute. Ají amarillo paste is a traditional Peruvian ingredient with a fruity, moderate heat. If it is unavailable, use ½ cup (75 g) finely diced yellow bell pepper and ½ small jalapeño, seeded for milder soup. The substitute gives color and some warmth, but it will taste less fruity and less distinctly Peruvian. Add the pepper with the onion.
Keep the rice from turning mushy. Rinsing removes excess surface starch, and adding rice after the chicken has simmered keeps it from overcooking. Rice brands and pot shapes vary, so begin checking around 12 minutes. If it is still firm, continue simmering in short intervals rather than raising the heat.
Adjust thickness with broth, not guesswork. Aguadito is more substantial than a clear broth soup, but it should still be spoonable. Rice continues to absorb liquid after cooking, so add ½ to 1 cup (120 to 240 ml) hot broth if the pot gets thicker than you like. Taste again for salt and lime after thinning.
Use cilantro leaves and tender stems. The stems blend smoothly and contribute flavor, but discard any thick, woody lower stems. Rinse the cilantro well and dry it so grit does not end up in the soup. If using a blender with a small jar, blend in two batches rather than overfilling it.

Serving Suggestions

Serve aguadito hot in deep bowls, making sure each portion includes chicken, rice, and vegetables. Put lime wedges on the table so everyone can brighten their bowl to taste; a little extra acidity is especially welcome if the soup has thickened. A small dish of sliced ají or another fresh chile lets guests add heat individually without changing the whole pot.

For a fuller Peruvian-inspired meal, offer crusty bread or a simple green salad alongside the soup. The bread is useful for catching the cilantro-rich broth, while a crisp salad provides contrast to the soft rice and vegetables. Because the soup already contains rice and chicken, keep side dishes light rather than adding another substantial starch.

Variations

Use bone-in chicken: Bone-in thighs or drumsticks give the broth a deeper chicken flavor. Brown them as directed, then simmer until cooked through before adding the rice; depending on size, they may need extra time. Check the thickest part without touching the bone for 165°F (74°C). For easier eating, remove the pieces, take the meat off the bones, and return the meat to the pot before serving. The extra simmering time changes the total cooking time.

Make a seafood version: Replace the chicken with firm fish pieces or peeled shrimp and use seafood or chicken broth. Simmer the rice and vegetables first, then add fish near the end and cook until it reaches 145°F (63°C), or add shrimp and cook until opaque and firm. Fish and shrimp cook quickly, so do not add them at the beginning. This is a different take on the soup rather than a direct one-for-one copy of the chicken method.

Change the vegetables: Green beans cut into short lengths, diced red bell pepper, or additional corn can stand in for some of the carrot, peas, or potato. Keep the total amount of vegetables close to the recipe quantity so there is still enough broth to cook the rice. Add quick-cooking vegetables with the peas, and add firmer vegetables with the carrot and potato.

Make it less spicy: Use 1 tablespoon (15 g) ají amarillo paste instead of 2, or choose the yellow-pepper substitute and omit the jalapeño. The soup will be milder and a little less fruity, but the cilantro, cumin, and lime will still give it a lively flavor. Avoid adding extra chile directly to the pot if people at the table have different heat preferences.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow, covered containers so they cool evenly. Keep the soup refrigerated for 3 to 4 days. The rice will absorb broth as it sits, so the leftovers may be much thicker than the freshly cooked soup. Stir in a splash of water or broth when reheating to loosen it.

Reheat only the portion you plan to eat, on the stovetop over medium heat or in the microwave, stirring occasionally so it heats evenly. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer. Bring stovetop soup to a gentle simmer, then serve, and avoid repeatedly cooling and reheating the same pot. For longer storage, freeze cooled portions in freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); the rice may be softer after freezing, but the soup remains useful for a quick meal.

Frequently Asked Questions

What is aguadito de pollo?

Aguadito de pollo is a Peruvian chicken soup made with rice, vegetables, broth, and a generous amount of cilantro, which gives it its characteristic green color. Many versions also use ají amarillo for fruity warmth. Ingredients and thickness vary between cooks, so this recipe is one practical version rather than a claim that every bowl must be identical.

Can I make this soup without ají amarillo paste?

Yes. Use yellow bell pepper with a little jalapeño, as described in the tips, or use yellow bell pepper alone for a mild pot. The soup will lack some of ají amarillo’s distinctive fruitiness, but the cilantro and cumin still provide plenty of flavor. If you have aji paste but prefer less heat, start with half the amount.

Can I use brown rice instead of white rice?

You can, but brown rice takes longer to cook and needs more liquid, so it is not a direct swap in this timing. Cook it separately according to its package directions, then stir it into the soup near the end. This lets you keep the chicken and vegetables from becoming overcooked while the whole-grain rice softens.

Can I prepare aguadito ahead of time?

Yes. For the best rice texture, prepare the soup base with the chicken and vegetables, refrigerate it promptly, and cook fresh rice in the base when you reheat it. If you make the full recipe ahead, it is still good, but the rice will continue absorbing broth. Add broth while reheating and check that leftovers reach 165°F (74°C).

Why is my aguadito thicker the next day?

Rice keeps taking up liquid while the soup is stored, so a thicker consistency is normal. Add hot broth or water a little at a time while reheating until it is as loose as you want, then taste and adjust the salt and lime. This is also why freezing individual portions with a little extra broth can be helpful.

Can I make this recipe with leftover cooked chicken?

Yes. Skip browning and simmering raw chicken. Cook the onion and seasonings, blend in the cilantro, and simmer the broth with the rice, carrot, and potato until tender. Stir in shredded cooked chicken with the peas and corn, then heat the soup through to 165°F (74°C). Because cooked chicken adds less flavor to the broth than browning raw pieces, taste and adjust the seasoning before serving.

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

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