Aquadito (Peruvian Chicken Soup)

Aquadito (Peruvian Chicken Soup)

This aquadito, or Peruvian chicken soup, is a traditional recipe with a little twist for even more flavor.

Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
350 Calories

Recipe Instructions

Step 1
Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.
Step 2
Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.

Ingredients

  • 1 tablespoon butter
  • salt to taste
  • 2 tablespoons olive oil
  • 1 (12 fluid ounce) can or bottle beer
  • 1 medium onion, finely chopped
  • 1 teaspoon minced fresh garlic
  • 1 pinch ground cumin, or to taste
  • 6 cups chicken broth, or more as needed
  • 4 medium potatoes, cubed
  • 3 ribs celery, chopped
  • 1 bunch cilantro, chopped, or to taste
  • 1 cup carrots, chopped
  • 3 skinless, boneless chicken breasts, chopped
  • 1.5 cups uncooked long-grain rice

Categories

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