Recipe: Aguadito De Pollo

Ingredients

1 tablespoon avocado oil (or olive oil)
1 large poblano pepper, cored and diced
1 small white onion, peeled and diced
1 tablespoon aji amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)
5 cloves garlic, peeled and minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
½ cup white or brown rice
½ cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
1 lime juice of

Heat oil in a large stock pot over medium-high heat, then sauté the diced poblano pepper and onion for 5 minutes until softened.
Add the aji amarillo paste and garlic, sauté for an additional 1-2 minutes until fragrant, then transfer to a blender to cool.
Return the pot to heat, add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin, then stir to combine.
Bring to a simmer, reduce heat to medium-low, cover partially, and cook for 25-30 minutes until potatoes are fork-tender and rice is cooked.
In the blender, combine the cilantro leaves, lime juice, and remaining 1 cup of chicken stock with the cooled pepper mixture, then purée until smooth.
Stir the cilantro mixture into the soup, taste, and season with salt and black pepper as needed.
Serve immediately, garnished with optional cilantro and green onions.

Servings

8-10

Calories

250

Total fat

10g

Total carbohydrates

30g

Total protein

20g

Sodium

800mg

Cholesterol

50mg