El Pollo Inka

23705 Hawthorne Blvd., Torrance, CA 90505

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Peruvian Aguadito de Pollo (Chicken and Cilantro Soup)

Yields: 6-8 servings


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


  • This most traditional Peruvian chicken soup has long been thought to be a treatment for colds and flu.


  • 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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