Aguadito de Pollo
Ingredients
The broth
-
1½
cup
cilantro leaves
-
1
unit
serrano pepper
-
4
cloves
garlic
-
4
cups
chicken broth
-
2
tablespoons
olive oil
The chicken
-
2
unit
chicken thighs
-
2
unit
chicken drumsticks
The vegetables
-
½
unit
yellow onion
-
1
unit
red bell pepper
-
¼
cup
white rice
-
1
ear
corn
-
to taste
unit
Kosher salt
-
3
unit
limes
Spices
Instructions
- Blend 1 cup of cilantro leaves, serrano pepper, garlic, and ¼ cup of chicken broth until pureed.
- In a large pot, heat olive oil and sear the chicken thighs and drumsticks until browned, then remove from the pot.
- Add diced yellow onion to the pot and cook until translucent, then add diced red bell pepper and ground cumin.
- Stir in the rice and the cilantro mixture, then return the chicken to the pot and add 3½ cups of chicken broth.
- Bring to a simmer, cover, and cook for 20-30 minutes until the rice is cooked.
- Blend the remaining cilantro leaves with ¼ cup of chicken broth and add to the soup just before serving.
- Season with salt to taste and mix in corn before serving with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
308
Total fat
21g
Total carbohydrates
14g
Total protein
19g
Sodium
952mg
Cholesterol
90mg
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