You Have to Appreciate a Soup You Can Eat with a Fork


Haven't been cooking much lately, but enough is enough. I looked at my face in the mirror and said, "yaaahh, you need to eat!" So I dug through the freezer, through the pantry, and in my printed out recipe stash to see what I could make with little to no effort, but with flavor. I decided upon a Peruvian soup called Aguadito de Pollo.

You should already know that I didn't make the recipe as written. I used what I had in the house and made some modifications.

To serve 4, here is the recipe:

  • 2 skinless, boneless chicken breast halves - cut in half
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/2 medium onion, chopped
  • 1/2 teaspoon minced garlic
  • 1-1/2 teaspoons seeded, minced serrano chile
  • 1/4 cup chopped cilantro
  • 1/2 cup green peas
  • 1/2 cup corn
  • 1/4 red bell pepper, chopped
  • 5 cups chicken broth
  • 2 Yukon Gold potatoes, cut in half
  • 1/2 cup uncooked white rice
  1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  2. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
I will say that I did have some boneless, skinless chicken tenders in the freezer, so I thawed them and chopped them into cubes. I seasoned my chicken with Lawry's seasoning salt and black pepper. I sauteed the onions and garlic in oil and added, not serrano chiles, but green chiles. Green chiles are so very mild and I wasn't going out to buy a pepper, that's for sure. Plus today I wasn't in the mood for spicy.

My fresh cilantro had gone bad, so I had to settle for the dried kind (you do what you must). I added the last of my frozen green peas, no corn and no red pepper. I also didn't add any potatoes. That alone probably scratches what I ended up making off the list of being "Peruvian". Peruvians have potatoes with almost everything! I did add some basmati rice, so there, I have a starch.

I let the "soup" boil and then simmered for about 30 minutes. Oh, I almost forgot that I added sliced carrots to add color. When the soup was done, it smelled so good. The reason why mine is not really soupy is because I cut the recipe short by 2 cups of broth. One reason is because I didn't have all those potatoes in there. The other reason is because, does every soup have to be slurpy? I'm not in the mood to slurp today. :-)

I couldn't find any crackers, so I served plain corn tortilla chips with my "soup" or as Rachael Ray would call it, "stoup" - a cross betweeen a soup and a stew!

I will say that this dish is quite tasty. I would like to try the real Peruvian dish one day, but as you can see, I need to go grocery shopping first. :-)

If you try this dish, I'd love to hear how yours turned out.

Buen Provecho!

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