Chicken Aguadito

Name: Chicken Aguadito
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 4 small potatoes, peeled; ½ cup green peas; Salt and pepper; 4 chicken thighs and legs; 2 garlic cloves, mashed; ½ cup onion, finely chopped; ¼ cup vegetable oil; 1 cup beer (optional); 4 cups chicken stock; 2 cups cilantro leaves (discard the stems); 3 tablespoons ají amarillo paste; ½ cup white rice; 1 cup corn kernels; 1 cup carrot, diced; ½ red bell pepper, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Peruvians jokingly say this dish is a levanta-muertos (literally, that it wakes up the dead). It’s usually eaten at dawn, after partying all night long, for its restoring and soothing qualities. The same soup made with duck is even more popular than this homey chicken version.

Ingredients

4 chicken thighs and legs
Salt and pepper
¼ cup vegetable oil

Americas
Peru
Soup
Spicy

Method

Season the chicken with salt and pepper. Heat the vegetable oil in a saucepan over medium heat, and sear the chicken pieces. Transfer them to a plate, and sauté the onion, garlic, and ají amarillo paste in the same saucepan, until golden.
Process the cilantro leaves in a blender with