Very simple to make although with a long preparation time. The soup if cooked as directed will result in a very tasty soup. It's worth the effort a real homemade recipe.
Very simple to make although with a long preparation time. The soup if cooked as directed will result in a very tasty soup. It's worth the effort a real homemade recipe.
It's a keeper! Very good as is; but we're tinkerers and we: -added small chunks of 1 avacado -1 cup of cilantro -drained the onion mix of excess oil before adding the other items (the soup has a significant layer of oil!)
I just finished making this soup & i must say it is amazing. My taste buds were dancin'! It has a bit of a spice to it & im really not the spicy type but in this case it was perfect. My family havent taste it yet but i couldnt wait to put my 2cents in:D Recipes is a keeper in my book
This is super popular with everyone I've made it for. However I do make my own chicken stock and I shred the chicken instead of using pieces - also I make the rice separately - because if you store it all together the rice sucks up the stock and your leftovers are kind of gross and soggy. Also a little less potatoe.
This is my favorite soup when I go to Peruvian restaurants and I was hoping the recipe came out well. It was great! I doubled the cilantro because whenever I've had aguadito before it's been super green with tons of cilantro. (I added half at the beginning like the recipe said and then saved the rest until a couple of minutes before the soup was finished) I also used bone-in chicken and shreaded it off the bone at the end. Next time I'd probably use more broth... Serving suggestion: add some lime and if you like spice try making the aji sauce that is often served with it. MMMM...
Delicious soup! Very authentic recipe. I just added some celery in with the onion to cook and little more garlic. I feel like I'm in Peru eating this soup. Tastes and looks just like it's supposed to.
Hangover colds flu getting it back together recipe!! it tasted like home! however I substituted the "minced serrano chile" mainly because as a Peruvian I had no idea what it was with aji amarillo available frozen in big chains. This made it more traditional and extra delicious. Just make sure you handle the aji with disposable gloves or plastic bags in your hands while you get the veins and seeds of them rinse and cut into medium slivers. Another note don't chop the stems of the cilantro in your mix. They are bitter however difficult try to use leaves only. Scissors helped.
I made this last night and we really enjoyed it. I skipped the rice to save on a few carbs. My adult children even took home the left overs. I will definitely make this again. I cut the chicken and potatoes into smaller pieces and it saved a lot of time.
Very good soup. I want to try a couple of changes however. I will use a little less rice and use brown rice. I used one serano pepper and will use two next time and probably add a few seeds for a little pepper heat.
I'm not sure if I did something wrong but my rice absorbed all the juices and this just became mush.:/
