Best 2 Aguado De Gallina Or Chicken Rice Soup Recipes

Aguado de gallina, also known as Peruvian chicken rice soup, is a hearty and comforting dish that is incredibly popular in Peru. It is a flavorful and nutritious soup made with chicken, rice, vegetables, and a variety of spices and herbs. The soup is typically served with a side of rice and is often garnished with cilantro, hard-boiled eggs, and avocado.

This article provides two recipes for aguado de gallina, one that uses a whole chicken and one that uses chicken breasts. Both recipes are easy to follow and result in a delicious and authentic Peruvian chicken rice soup.

**Whole chicken recipe**
This recipe uses a whole chicken, which gives the soup a richer flavor. The chicken is simmered in a pot with water, onions, garlic, and spices until it is fall-off-the-bone tender. The chicken is then removed from the pot and the rice is added. The soup is simmered until the rice is cooked through and then the chicken is added back to the pot.

**Chicken breast recipe**
This recipe uses boneless, skinless chicken breasts, which makes it a healthier option. The chicken breasts are cooked in a pot with water, onions, garlic, and spices until they are cooked through. The chicken breasts are then removed from the pot and the rice is added. The soup is simmered until the rice is cooked through and then the chicken breasts are added back to the pot.

Both recipes are served with a side of rice and are often garnished with cilantro, hard-boiled eggs, and avocado.

No matter which recipe you choose, you are sure to enjoy this delicious and authentic Peruvian chicken rice soup.

Let's cook with our recipes!

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Steps:

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.
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.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

AGUADO DE GALLINA OR CHICKEN RICE SOUP

Aguado De Gallina or Chicken Rice Soup image

Make and share this Aguado De Gallina or Chicken Rice Soup recipe from Food.com.

Provided by Reddyrat

Categories Whole Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs assorted chicken pieces
3/4 cup rice, uncooked
2 tablespoons sunflower oil or 2 tablespoons butter
1 cup chopped red onion, about 1/2 onion
1 cup chopped bell pepper, about 1 pepper
2 roma tomatoes (peeled, seeded and chopped or canned)
6 garlic cloves, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon ground achiote
8 cups chicken broth or 8 cups water
2 potatoes, peeled and diced, about 3 1/2 cups
1 cup chopped carrot
1 cup peas (fresh or frozen)
2 tablespoons finely chopped cilantro
salt and pepper

Steps:

Soak the rice in water for 30 minutes
Heat the oil or butter in a large sauce pan. Add onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
Add the chicken broth or water and bring to a boil.
Add the chicken pieces and cook for 30 minutes.
Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.
Add the carrots and cook for 5 minutes
Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
Add the chopped cilantro and serve with avocado slices and hot sauce or aji.

Nutrition Facts : Calories 440.3, Fat 20.8, SaturatedFat 5.4, Cholesterol 77.6, Sodium 852.5, Carbohydrate 33.7, Fiber 3.9, Sugar 4.7, Protein 28.3

Tips:

Use a whole chicken for a richer flavor. Remove the skin if you prefer a lighter soup.
Toast the rice before adding it to the soup. This will give it a nutty flavor and help to thicken the soup.
Use a variety of vegetables in your soup. This will add flavor and nutrients.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup with a side of rice, bread, or tortillas.

Conclusion:

Aguado de gallina, or chicken rice soup, is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, this soup is sure to please everyone at the table.

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