Aguado De Gallina or Chicken Rice Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This soup looks delicious. I found the recipe /recipes. Ingredients:
3 lbs assorted chicken pieces |
3/4 cup rice, uncooked |
2 tablespoons sunflower oil or 2 tablespoons butter |
1 cup chopped red onion, about 1/2 onion |
1 cup chopped bell pepper, about 1 pepper |
2 roma tomatoes (peeled, seeded and chopped or canned) |
6 garlic cloves, crushed |
2 tablespoons chopped parsley |
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano |
1 teaspoon ground cumin |
1 teaspoon ground achiote |
8 cups chicken broth or 8 cups water |
2 potatoes, peeled and diced, about 3 1/2 cups |
1 cup chopped carrot |
1 cup peas (fresh or frozen) |
2 tablespoons finely chopped cilantro |
salt and pepper |
Directions:
1. Soak the rice in water for 30 minutes
2. Heat the oil or butter in a large sauce pan. Add onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
3. Add the chicken broth or water and bring to a boil.
4. Add the chicken pieces and cook for 30 minutes.
5. Add the soaked rice and the chopped potatoes, cook for 45 minutes, stirring occasionally.
6. Add the carrots and cook for 5 minutes
7. Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
8. Add the chopped cilantro and serve with avocado slices and hot sauce or aji.
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