Peruvian Cuisine XI: Aguadito de pollo

Aguadito de pollo is a traditional Peruvian soup known for its comforting flavor and hearty ingredients. It is commonly served as a main course for lunch, at family gatherings, or as a "hangover cure" after a night of celebration.

Origins and Tradition

• Aguadito is part of Peruvian criolla cuisine, which blends Spanish and Indigenous culinary traditions.

• Its use of fresh herbs like cilantro, along with rice and yellow chili peppers (ají amarillo), reflects the flavors of Peru’s coastal regions.

• It’s often served after large celebrations—weddings, religious festivals, birthdays—because it’s considered restorative and easy to digest.

Main Ingredients

Typical ingredients in aguadito de pollo include:

• Chicken (usually bone-in pieces like thighs or drumsticks for more flavor)

• White rice

• Yellow or white potatoes, chopped into medium chunks

• Carrots and green peas

• Blended cilantro, which gives the soup its signature green color

• Onion, garlic, and ají amarillo (Peruvian yellow chili) for the flavor base

• Corn kernels (optional but common, typically from Peruvian corn)

• Salt, black pepper, and ground cumin

• Lime and ají limo (hot pepper) served on the side, if desired

Basic Preparation

1. The soup starts with a sofrito—a sauté of chopped onion, minced garlic, and ají amarillo in oil.

2. Chicken pieces are added and lightly browned with the seasoning base.

3. Hot water or broth is added, along with rice and vegetables.

4. Once the rice is cooked, blended cilantro is stirred in near the end to preserve its color and freshness.

5. The soup simmers briefly and is served hot—often with a squeeze of lime and a side of ají or hot sauce.

Dish Characteristics

• Flavor: Mild, herbaceous, and slightly spicy with bright, fresh notes from cilantro

• Texture: Thick, brothy soup with chunks of chicken, vegetables, and tender rice

• Color: Bright green from the blended cilantro and ají amarillo

Variations

While chicken aguadito is the most popular version, there are several regional and personal variations:

• Seafood aguadito (made with fish or shellfish)

• Duck aguadito

• Offal aguadito (made with chicken giblets like gizzards, heart, or liver)

Each household or region might put its own spin on the recipe depending on available ingredients.

Cultural Significance

• Aguadito is a popular everyday dish throughout Peru.

• It’s often known as a hangover cure, thanks to its hot, herby broth that helps rehydrate and comfort the body.

• It’s commonly served in street food stalls, market eateries, and casual restaurants, especially on weekends.

Source: Wikipedia

Photo: Gastronomia Peru (Facebook)