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| Peruvian Aguadito de Pollo (Chicken and Cilantro Soup) |
| Yields: 6-8 servings |
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| Ingredients |
1 whole chicken (2lbs) cut into 8 pieces
2 medium peeled potatoes, diced (6 pieces each)
6 T rice, washed and strained
1 celery stalk
1 T fresh chopped garlic
1 T salt or to taste
8 C water
1 bunch cilantro blended in a 1/2 cup of water
1/4 C green beans - cut into 1 inch pieces
1 carrot - cut into small dices
1/4 C corn kernels
1/4 C green peas,
2 limes cut into 4 pieces
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| NOTE |
| This most traditional Peruvian chicken soup has long been thought to
be a treatment for colds and flu. |
| METHOD |
| Place water with chicken, potatoes, rice, celery and garlic into
a medium pot and bring to boil over heat; once boiling, reduce
to medium heat for 20-30 minutes (or until chicken is tender)
occasionally stirring.
Add the cilantro mixture, green beans, carrot, corn and green peas.
Remove the celery stalk and chicken. Discard the celery. Separate the
chicken from the bones and shred into chunks. Place back into the pot.
Let simmer for 5 more minutes and add salt to taste.
Serve hot with a piece of lime on the side to be squirted when eaten. |
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