Aquadito (Peruvian Chicken Soup)
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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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.