Aguadito de Pollo (Peruvian Green Chicken and Rice Soup)
A bright green Peruvian chicken soup with a big blend of coriander, plus rice, peas, carrot and potato.
- Time1 hr 10
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 661kcal
- 57.2gcarbs
- 9.1gof which sugars
- 16.6gfat
- 4.5gsaturates
- 69gprotein
- 6.6gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes, then add the garlic, aji paste and cumin and cook for 2 minutes.
8 min - 2
Add the chicken thighs and water. Bring to the boil, then cover and simmer for 25 minutes.
25 min - 3
Lift out the chicken, shred the meat and discard the bones. Return the meat to the pan.
- 4
Add the carrots, potatoes and rice. Simmer for 15 minutes, until the rice and potato are tender.
15 min - 5
While it cooks, blitz the coriander and spinach with a ladle of the hot broth until bright green and smooth.
- 6
Stir the green puree and peas into the soup and cook for 3 minutes more. Season with salt, black pepper and lime juice. Serve at once, while it is still green.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
