Aguadito de Pollo ( Peruvian chicken & rice soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 skinless and boneless chicken breast halves, cut in half salt, to taste pepper, to taste 1/2 cup olive oil 1 medium onion, chopped 1 teaspoon minced garlic 1 tablespoon seeded minced serrano chili 1/2 cup chopped cilantro 1 cup green peas 1 cup corn 1/2 red bell pepper, chopped 10 cups chicken broth 4 yukon gold potatoes, cut in half 1 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.
2 Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
3 Add the chicken, and continue to cook for 5 minutes.
4 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
5 Pour in the chicken broth, potatoes, and rice.
6 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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user YOUNGGRASSHOPAR.
2 Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
3 Add the chicken, and continue to cook for 5 minutes.
4 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
5 Pour in the chicken broth, potatoes, and rice.
6 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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user YOUNGGRASSHOPAR.
Nutritional Info Amount Per Serving
- Calories: 284.0
- Total Fat: 14.5 g
- Cholesterol: 20.6 mg
- Sodium: 1,025.3 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.9 g
- Protein: 12.1 g
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