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Dished up with a side of lime

Chicken Aguadio – Peruvian Chicken Soup

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine Peruvian
Servings 8 bowls

Ingredients
  

  • 5 skinless and boneless chicken thighs
  • Kosher salt and black pepper
  • ¼ cup olive oil
  • ½ cup red onion finely chopped
  • 3 garlic cloves pressed
  • 2 cups cilantro leaves
  • 4 cups chicken stock
  • 1 cup beer we prefer lager
  • 1 poblano pepper diced
  • 1 serrano chili sliced
  • 1 cup carrot diced
  • 1 cup hominy or corn kernels
  • ½ cup white rice
  • 4 small potatoes peeled and quartered

Instructions
 

  • Season the chicken with kosher salt and black pepper.
  • Heat the olive oil in a Dutch oven over medium heat, and sear the chicken thighs. Transfer them to a plate, and sauté the onion, garlic, poblano pepper, and serrano chili in the same saucepan, until golden.
  • Add the cilantro leaves to the onion mixture, along with the chicken broth, beer, chicken, and hominy. Bring to a boil, turn the heat to low, cover, and simmer for 30 minutes.
  • Add the rice and potatoes, put the lid on again, and simmer until the potatoes are tender and the rice is cooked.
  • Taste for seasoning, and serve.
Keyword chicken