Aguadita (Peruvian Chicken Soup)

Ingredients:

1 5 lb. stewing chicken or hen

2 leeks, trimmed, roughly chopped, and washed well

2 stalks celery, roughly chopped

2 carrots, roughly chopped

1 one inch piece ginger, peeled and smashed

1 head garlic, halved crosswise

6 medium yukon gold potatoes, peeled and halved

1 c rice

1 ear corn (or hominy) cut into 6 like sized rounds

0 salt and pepper to taste

1 bn cilantro leaves, minced (plus more whole leaves for garnish)

6 hard-boiled eggs, peeled and halved

4 scallions, thinly sliced

3 limes, quartered

0 very hot red pepper hot sauce (to taste for garnish)

Yield	Servings
Source	Adapted from Saveur magazine
Prep time	4 hours
Recipe	First Courses Latin Pasta and Rice Poultry Soup
Ingredients	scallions potatoes limes leeks ginger garlic egg noodles corn cilantro chiles chicken celery carrots

Yield

Source

Adapted from Saveur magazine

Prep time

4 hours

Recipe

First Courses Latin Pasta and Rice Poultry Soup

Ingredients

scallions potatoes limes leeks ginger garlic egg noodles corn cilantro chiles chicken celery carrots

Directions

Rinse chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1â„2 hours. Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes. Meanwhile, remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at various sized chunks, from quite small to quite chunky. A varied texture is best. Bring the broth to a boil over high heat. Add the rice and corn (or hominy) pieces; cook until al dente, about 10 minutes. Add the minced cilantro and reserved chicken pieces and allow them to warm through. Season soup with salt and pepper. Divide soup, some of the chicken, a potato and a piece of corn between 6 deep serving bowls. Garnish each portion with boiled eggs and some of the cilantro, scallions, limes, and hot sauce. Serve immediately.

Notes:

serves 6

Adapted from Saveur magazine

Comments

Aguadito

Yum, my family makes this soup whenever we have leftover chicken and bones. This is especially traditional to make when we're having a late party and usually eat this around midnight to sort of soak-up all the alcohol we've been drinking in the hours prior (b/c as you know, we Peruvians love our parties and drinks). Limes are a must!