Name: Aquadito (Peruvian Chicken Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Butter - 1 tablespoon; Skinless, boneless chicken breasts, chopped - 3; Onion, finely chopped - 1 medium; Minced fresh garlic - 1 teaspoon; Carrots, chopped - 1 cup; Potatoes, cubed - 4 medium; Celery, chopped - 3 ribs; Uncooked long-grain rice - 1 ½ cups; Cilantro, chopped, or to taste - 1 bunch; Ground cumin, or to taste - 1 pinch; Chicken broth, or more as needed - 6 cups; Beer - 1 (12 fluid ounce) can or bottle; Salt to taste - 1 (12 fluid ounce) can or bottle

Ingredients for - Aquadito (Peruvian Chicken Soup)

1. Olive oil 2 tablespoons

2. Butter 1 tablespoon

3. Skinless, boneless chicken breasts, chopped 3

4. Onion, finely chopped 1 medium

5. Minced fresh garlic 1 teaspoon

6. Carrots, chopped 1 cup

7. Potatoes, cubed 4 medium

8. Celery, chopped 3 ribs

9. Uncooked long-grain rice 1 ½ cups

10. Cilantro, chopped, or to taste 1 bunch

11. Ground cumin, or to taste 1 pinch

12. Chicken broth, or more as needed 6 cups

13. Beer 1 (12 fluid ounce) can or bottle

14. Salt to taste 1 (12 fluid ounce) can or bottle

How to cook deliciously - Aquadito (Peruvian Chicken Soup)

1 . Stage

Heat olive oil and butter in a Dutch oven or stockpot over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is browned on all sides and onion is slightly translucent, 5 to 7 minutes. Add carrots, potatoes, and celery, tossing to warm, 3 to 5 minutes. Stir in rice and top with cilantro. Turn off heat.

2 . Stage

Sprinkle a layer of cumin on top. Pour in chicken broth and beer; turn heat on medium-low and simmer until rice is tender and chicken is no longer pink in the centers, about 20 minutes. Season with salt. Let cool slightly before serving.