Ingredients for Aguado De Gallina Or Chicken Rice Soup
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup long grain white rice
- Sunflower oil not specified in recipe
- 1 medium onion (type not specified)
- 1 green bell pepper
- Roma tomatoes not specified in recipe
- 4 cloves garlic
- 1/2 cup fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon achiote paste
- 8 cups chicken broth
- 2 medium potatoes
- 1 cup chopped carrots
- 1 cup frozen peas
- 1/2 cup fresh cilantro
- 1 teaspoon salt, plus salt and pepper to taste
- 2 cups water (for soaking rice)
- 2 tablespoons olive oil
- 2 tablespoons butter (optional)
- 1 (28 ounce) can crushed tomatoes
- avocado slices (for garnish)
- hot sauce or aji (for garnish)
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How to Make Aguado De Gallina Or Chicken Rice Soup
- Rinse 1 cup of long-grain white rice and soak it in 2 cups of water for 30 minutes.
- Heat 2 tablespoons of olive oil or butter in a large (6-quart) pot or Dutch oven over medium heat.
- 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.
- Pour in 8 cups of chicken broth (or water) and bring to a boil.
- Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) and cook for 30 minutes, or until cooked through.
- Add the soaked rice and 2 medium potatoes (peeled and diced). Cook for 45 minutes, stirring occasionally, until the rice and potatoes are tender.
- Stir in 1 cup of chopped carrots and cook for 5 minutes.
- Add 1 cup of frozen peas and cook for 5-7 minutes, or until the peas and carrots are tender.
- Stir in ½ cup of chopped fresh cilantro. Season with additional salt and pepper to taste.
- Serve hot, garnished with avocado slices and your favorite hot sauce or aji.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
18g
Fat
26g
Carbs
11g
