Chicken Aguadito “Raise the Dead”

70 min
Chicken aguadito is an emblematic and much loved soup in Peruvian cuisine. It is a thick and hearty stew with a vibrant green color, obtained from a base of liquefied coriander and spinach. Its broth is enriched with the flavor of chicken giblets and wings, and is filled with a variety of vegetables such as potatoes, carrots, peas and corn, as well as rice that is cooked in the same soup, helping to give it its characteristic texture. It is a complete, robust soup with an unmistakable aroma, traditionally enjoyed to replenish energy.

INGREDIENTES

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6
Porciones

HERRAMIENTAS

  • + Large pot.
  • + Blender.
  • + Cutting board and knife.
  • + Bucket.

INSTRUCCIONES

Step 1:

Seal the chicken. In a large pot, heat a stream of oil over medium-high heat. Seal chicken wings and giblets until golden brown on all sides. Remove them from the pot and set them aside.

Step 2:

Prepare the dressing. In the same pot, sauté the onion and garlic until the onion is translucent. Season with salt, pepper and cumin to taste. Add the yellow pepper paste and cook for about 5 minutes, stirring constantly.

Step 3:

The Green Base. Wash the cilantro and spinach thoroughly. In a blender, place the herbs (with all and stalks of the cilantro) and a couple of cups of water. Blend at high speed until a green, homogeneous liquid is obtained.

Step 4:

Assemble the Soup. Pour the liquefied green mixture into the pot with the dressing. Add the sealed chicken pieces and the rest of the water or broth. Add the kion piece. Bring to a boil and cook, covered, for 15 minutes.

Step 5:

Cook Vegetables and Rice. After that time, add the potato, pumpkin, carrot, peas, and corn to the pot. Add the raw rice and stir. Cover and cook for 10 more minutes.

Step 6:

The Secret of Smoky Taste. While the soup is boiling, burn the whole yellow chili pepper directly on your kitchen stove until the skin is black. Put it in the pot. Cover and cook for the final 10 minutes, or until the rice and all vegetables are cooked through.

Step 7:

Serve. Before serving, remove the piece of kion and the burnt chili pepper. Taste the seasoning and adjust the salt if necessary. Serve the aguadito piping hot on deep plates.

Step 8:

The Coronation. Accompany each dish with cancha chulpi for the crunchy touch, some slices of rocoto for the spicy, and a good splash of lemon juice.

TIPS

  • + Deep Flavor: Using giblets such as necks and legs is the secret to a broth with a lot of collagen and a deep, homemade flavor. Don't skip them!
  • + Burnt Chili Pepper: This is a classic grandmothers' trick. Burnt yellow chili pepper does not provide spice, but rather an incredible smoky aroma that perfumes the whole soup and gives it that “raises dead” touch.
  • + Culantro with Everything: For a more intense and traditional flavor, do not hesitate to blend cilantro with everything and its stems, as much of its perfume is concentrated there.
  • + The Rice at its Point: The rice is cooked directly in the soup, helping the broth to naturally thicken. Stir occasionally so it doesn't stick to the bottom of the pot.