If you are looking to explore easy Peruvian recipes at home, this classic Aguadito de Pollo is the ultimate comfort dish to master. Bursting with fresh cilantro, tender chicken, aromatic ají amarillo, and hearty vegetables, this vibrant green soup is known across Peru as the go-to restorative meal that brings instant warmth and rich flavor to the table.

⏱️ Quick Recipe Information

Attribute Details
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings 4–6 Servings
Difficulty Level Easy

🛒 Ingredients & Measurements

For the Chicken & Base:

  • 1.5 lbs (700g) Bone-in, skin-on chicken thighs and drumsticks (cut into smaller pieces)

  • 1 tsp Ground cumin

  • 1 tbsp Neutral cooking oil

  • Salt to taste

For the Aromatic Pastes & Sofrito:

  • 1 large bunch Fresh cilantro (leaves picked) + ¼ cup water for blending

  • 1 medium Yellow onion (or shallots) + 3 cloves garlic + ¼ cup water for blending

  • 2–3 tbsp Ají Amarillo paste (fresh or store-bought)

  • 1 slice Fresh ginger (smashed)

  • ⅓ cup Pale lager or light beer (optional)

For the Soup & Vegetables:

  • 4 cups Low-sodium chicken stock (or water + 1 chicken bouillon cube)

  • ½ cup Long-grain white rice (rinsed)

  • 1 medium Carrot (diced)

  • 1 medium Red bell pepper (diced)

  • 2 medium Yellow potatoes or Papa Amarilla (peeled and quartered)

  • ½ cup Sweet corn (pre-cooked cob slices or kernels)

  • ½ cup Sweet green peas (pre-cooked or frozen)

🔄 Ingredient Substitutions

  • Chicken Cut: Bone-in, skin-on thighs provide maximum flavor and rich broth, but skinless chicken thighs or chicken breast pieces can be used for a leaner alternative.

  • Potatoes: Traditional Peruvian Papa Amarilla yields a rich, velvety texture, but Yukon Gold or yellow butter potatoes make ideal substitutes.

  • Beer: The splash of beer adds depth to the sofrito base. If cooking alcohol-free, substitute with an extra splash of chicken broth and a squeeze of fresh lime juice at the end.

👨‍🍳 Step-by-Step Preparation

Step 1: Prep the Pastes & Season the Chicken

  1. Cilantro Paste: Blend the cilantro leaves with a pinch of salt and a splash of water until completely smooth. Reserve 2 tablespoons of this paste for the very end.

  2. Onion-Garlic Paste: Blend the chopped onion, garlic cloves, and a splash of water until smooth.

  3. Chicken Prep: Trim excess fat from the chicken pieces. Season generously with salt and ground cumin.

Step 2: Sear the Chicken & Build the Sofrito

  1. Heat the oil in a large stockpot over medium-high heat. Sear the chicken pieces skin-side down until golden brown on both sides. Remove the chicken and set aside on a plate.

  2. Reduce heat to medium-low. In the same pot with the rendered chicken fat, pour in the blended onion and garlic paste. Cook gently for about 10 minutes.

  3. Stir in the ají amarillo paste, a pinch of cumin, and salt. Cook for another 5 minutes to develop the deep aromatic base.

  4. Pour in the main portion of the cilantro paste and the beer. Let the mixture simmer and reduce until thickened and deep green.

Step 3: Simmer the Soup

  1. Pour in the chicken stock and bring to a gentle simmer.

  2. Return the seared chicken along with its resting juices to the pot. Add the smashed ginger slice. Cover and simmer over medium-low heat for 15 minutes.

  3. Stir in the diced carrots (and raw potato/corn pieces if using raw veggies). Cover and simmer for 10 minutes.

  4. Add the white rice, diced red bell peppers, and pre-cooked corn. Cover and cook for 8 minutes until the rice is tender.

Step 4: Final Touches & Assembly

  1. Stir in the yellow potatoes and green peas, cooking for another minute until heated through.

  2. Turn off the heat and stir in the reserved 2 tablespoons of fresh cilantro paste to give the soup an immediate pop of vibrant green color and fresh aroma.

  3. Taste and adjust seasoning with extra salt if needed. Serve hot in deep bowls.

💡 Chef’s Pro Tips & Common Mistakes to Avoid

  • Don’t Skip the Two-Step Cilantro Addition: Adding the bulk of the cilantro early builds the base flavor, while stirring in the reserved raw paste right at the end preserves bright color and fresh herb aroma.

  • Slow-Cook the Sofrito: Taking the time to gently cook down the onion, garlic, and ají amarillo mixture creates the foundation for authentic Peruvian flavor.

  • Watch the Rice: Rice absorbs liquid quickly. If you plan to make this soup ahead of time or store leftovers, cook the rice separately and add it to individual bowls so it doesn’t soak up all the delicious broth.

🎥 Watch the Video Tutorial

Want to see this recipe come to life step-by-step? You can watch the full cooking process in action right here:

Watch the video tutorial here:

Enjoy bringing easy Peruvian recipes at home straight to your kitchen table! Try out this traditional Aguadito de Pollo and let us know how your soup turned out in the comments below.