Name: Aquadito (Peruvian Chicken Soup) recipe
Ingredients: 2 tablespoons olive oil;1 tablespoon butter;3 skinless, boneless chicken breasts, chopped;1 medium onion, finely chopped;1 teaspoon minced fresh garlic;1 cup carrots, chopped;4 medium potatoes, cubed;3 ribs celery, chopped;1 ½ cups uncooked long-grain rice;1 bunch cilantro, chopped, or to taste;1 pinch ground cumin, or to taste;6 cups chicken broth, or more as needed;1 (12 fluid ounce) can or bottle beer;salt to taste

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Ingredients

2 tablespoons olive oil 1 tablespoon butter 3 skinless, boneless chicken breasts, chopped 1 medium onion, finely chopped 1 teaspoon minced fresh garlic 1 cup carrots, chopped 4 medium potatoes, cubed 3 ribs celery, chopped 1 ½ cups uncooked long-grain rice 1 bunch cilantro, chopped, or to taste 1 pinch ground cumin, or to taste 6 cups chicken broth, or more as needed 1 (12 fluid ounce) can or bottle beer salt to taste

Nutrition Info

349.8 calories carbohydrate: 52.9 g cholesterol: 32.6 mg fat: 6.8 g fiber: 4 g protein: 15.3 g saturatedFat: 1.8 g servingSize: - sodium: 968.2 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

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.
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.

Recipe Yield

8 servings

Recipe Note

This is a traditional Peruvian chicken soup recipe with a little twist. My grandparents taught my mom and my mom taught me and then I tweaked it. Incredibly filling and simple to make. This is a great one-pot recipe.

Alternatives to this recipe

Aquadito (Peruvian Chicken Soup)