Aguado De Gallina Or Chicken Rice Soup Recipe

Ingredients for Aguado De Gallina Or Chicken Rice Soup

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice
• Sunflower Oil
• Red Onion
• Bell Pepper
• Roma Tomatoes
• Garlic Cloves
• ½ cup chopped fresh parsley
• Dried Oregano
• Ground Cumin
• 1 teaspoon achiote paste
• Chicken Broth
• 2 medium potatoes, peeled and diced
• Carrot
• 1 cup frozen peas
• ½ cup chopped fresh cilantro
• Salt And Pepper

How to Make Aguado De Gallina Or Chicken Rice Soup

1. Rinse 1 cup of long-grain white rice and soak it in 2 cups of water for 30 minutes.
2. Heat 2 tablespoons of olive oil or butter in a large (6-quart) pot or Dutch oven over medium heat.
3. Add 1 medium onion (chopped), 4 cloves garlic (minced), 1 green bell pepper (chopped), 1 (28-ounce) can crushed tomatoes, ½ cup chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon achiote paste, and 1 teaspoon salt. Cook for 10 minutes, stirring frequently, until softened.
4. Pour in 8 cups of chicken broth (or water) and bring to a boil.
5. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) and cook for 30 minutes, or until cooked through.
6. Add the soaked rice and 2 medium potatoes (peeled and diced). Cook for 45 minutes, stirring occasionally, until the rice and potatoes are tender.
7. Stir in 1 cup of chopped carrots and cook for 5 minutes.
8. Add 1 cup of frozen peas and cook for 5-7 minutes, or until the peas and carrots are tender.
9. Stir in ½ cup of chopped fresh cilantro. Season with additional salt and pepper to taste.
10. Serve hot, garnished with avocado slices and your favorite hot sauce or aji.