Description origin TYPICAL

Chicken aguadito is a thick chicken

soup, or it is also considered a brothy DISH:
Chicken aguadito has its origins in
rice stew, from Peruvian cuisine
traditionally consumed in winter and
which consists of cooking rice,
colonial times. It is said that this soup
replaced the traditional chicken Aguadito
broth, which at that time was the
chicken, cilantro and vegetables.
preferred delicacy to end the
It is prepared with large pieces of
revelries of the Lima of yesteryear,
chicken, and additional ingredients
which lasted until dawn. It was at
used may include yellow potatoes,
that time when the partygoers
corn, peas, carrots, yellow chili
waited for their plate of aguadito
peppers, and various spices. It
before going home to sleep.
usually has a pronounced green
As the years went by, 'aguadito'
coloration due to a significant
became increasingly popular and
amount of coriander used in the
restaurants incorporated it into their
soup.
menus. An addition are giblets such
as chicken heart and liver.

Names: Royer Jesus

Surnames: Japa Sare
Grade and section: 3ºB
Teacher: Nilton Zamora Ruiz

2023

Introduction Preparation
Aguadito is a hearty soup that
combines the best of Peruvian
Ingredients:
cuisine, highlighting the influence of
indigenous heritage and fusion with
European elements. Its base consists
of rice, chicken broth and a unique
blend of fresh herbs, seasonings and
vegetables that elevate the dish to
new heights of flavor.
At its heart, aguadito often includes
tender pieces of chicken, which are
cooked to perfection in the fragrant
broth to an irresistible juiciness. The
mixture of cilantro, garlic and yellow
chili adds an explosion of flavors,
while fresh vegetables such as
carrots and corn provide varied and
nutritious textures.
4 chicken legs (or breast)
Salt and pepper
¼ vegetable oil
½ cup chopped onion
2 cloves of garlic, minced
2 fresh yellow chili peppers,
chopped or 3 tablespoons chili
paste
2 cups cilantro leaves - stems
removed, please
4 cups chicken broth
1 cup of black beer (optional)
½ red pepper, chopped into
strips
1 carrot, diced
1 cup of shelled corn
½ cup white rice
4 medium yellow potatoes,
peeled
½ cup of peas
Preparation:
Season the chicken with salt and
pepper. Heat the oil in a pot over
medium heat and brown the
chicken without letting it cook too
much. Transfer to a plate and keep
warm.
In the same fat, sauté the onion
and garlic until the onion looks
soft and slightly golden.
Meanwhile, process the chili with
the coriander leaves and ¼ cup of
water in the blender. Add along
with the broth to the onion and
garlic mixture. Stir well.
Add the beer, chicken, pepper,
carrots and corn. Bring to a boil,
lower the heat to low, and cook
with the lid on for about 30
minutes.
Be careful: if you are using
chicken breast, do not add it until
this moment, or if you have
already added it, remove it and
keep it warm on a plate so that it
does not overcook.
Add the rice and potatoes and
cook until soft. If the soup is too
thick, add more broth.
Adjust the seasoning and serve
immediately.