Aguadito de Pollo

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Aguadito de Pollo

Prep Time: minutes
Cook Time: hour
Yields: people


  • 1 fistful cilantro
  • 4 cups water
  • 1 onion diced
  • 2 tablespoons dry oregano
  • 2 cloves garlic minced
  • 2 chicken breasts cut into 2-inch cubes
  • 3 tablespoons canola oil
  • salt to taste
  • pepper to taste
  • 1 cube chicken bouillon
  • 2 cups white rice
  • 2 carrots cubed
  • 1 cup peas
  • 2 corn on the cob cut into quarters
  • Lime wedges for garnish
Aguadito de Pollo could be served as an appetizer or as a main dish for a light dinner.

Everyone has that one comfort food that brings them back to their childhood. For many, it’s a chicken soup that mom or grandma made.
This is an original Peruvian abuela's recipe perfect for that childhood memory nostalgia!


  1. Cut off the stems of the cilantro bunch, wash and add into a blender with 2 cups of water. Blend on high until cilantro is well blended. Set aside.
  2. In a big pot, heat oil and toss in onions, oregano and minced garlic. Sauté for about 2-4 mins while stirring over medium heat.
  3. Add in chicken, salt, pepper and chicken bouillon cube and stir for about 7-9 mins to lightly brown both sides of chicken pieces.
  4. Once chicken has some color, pour in cilantro mixture and stir. Allow mixture to come to a boil, lower heat and let mixture simmer for about 10 mins (this lets the chicken absorb the cilantro flavor).
  5. Add in remaining water, allow to simmer and stir occasionally for about 15 mins.
  6. Add rice to mixture, stir, lower heat and cover. Allow to cook for about 10-12 mins.
  7. Add carrots, peas and corn, stir to mix in. Cover for an additional 5-8 minutes.
  8. Serve with lime wedges on the side and enjoy.

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You can ripen an avocado quicker by placing it in a brown paper bag.

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