Recipe Tip: Peruvian Chicken Soup: Aguadito de Pollo Peruano - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. We love this soup from Peru: The green chicken soup with coriander and spinach is both healthy and delicious.
- 4chicken drumsticks, approx. 400 g
- 150 glong grain white rice
- 1 ½ lchicken stock
- 1 tablespoonsalt
- 3potatoes, peeled, washed and cut into 1 cm cubes
- 2 tablespoonvegetable oil
- 1small red pepper, finely chopped
- 1corn on the cob, kernels cut off the cob (alternatively 1 tin of sweetcorn, drained, approx 250g)
- ½white onion
- 2 bunch(es)coriander
- 2garlic cloves, peeled, whole
- 50 gfrozen peas
Step 1Rinse the rice with cold water to remove excess starch.
Step 2Place the chicken drumsticks, rice and stock with the salt in a large saucepan and bring to the boil.
Step 3Simmer on low heat for 30 minutes, until the chicken pieces are cooked through. After three quarters of the cooking time, add the diced potatoes.
Step 4Meanwhile, heat the oil in a small frying pan, add the chopped red peppers and corn and sauté for 3-5 minutes until everything is soft. Add to soup.
Step 5When the chicken is cooked, remove it from the pot, remove the skin and take the meat off the bones, discard the bones. Return meat to the soup.
Step 6Place onion, coriander (leaves and stalks), and garlic in a blender and process until a green paste is formed.
Step 7Add to the soup with the peas, bring back to the boil for 2-3 minutes to cook through all ingredients. Remove from the heat.
Step 8Season with salt if required, lime zest and lime juice and serve.
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