Aguadito, the refreshing stew that came from the Jaranas to the tables of Peruvian families

Aguadito, a soup that makes Peruvian families fall in love with its taste

Ideal for hunger and colds, a aguadito This is a traditional Peruvian stew. Its exquisite aroma and added hints of lemon and chili make it a dish that is as restorative as it is nourishing.

Also known as Levanta muertos, a thick chicken soup typical of Peru. Its ingredients are very similar to chicken rice, only that it has a liquid consistency. It can be eaten as an appetizer or as a main course as it contains very strong ingredients.

The Chicken aguadito Its origins date back to the colonial era. This soup is said to have replaced the traditional one chicken soup, which at the time was the favorite treat to end the erstwhile Lima jaranas that lasted until the early hours of the morning. It was the moment when partygoers waited for a plate of aguadito before going home to sleep.

Aguadito de Pollo is a simple and quick soup that contains the same ingredients as the well-known Arroz con Pollo, only with a liquid consistency.
Aguadito de Pollo is a simple and quick soup that contains the same ingredients as the well-known Arroz con Pollo, only with a liquid consistency.

Over the years, “aguadito” became more and more popular and restaurants incorporated it into their menus. The addition is offal, such as chicken heart and liver.

A soup that can be prepared simply and quickly. Here is the recipe:

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Restaurants: 6 people

Calorie: 160 calories

6 chicken legs or thighs

1 large red onion, diced

1 1/2 cups white rice

1 cup ground coriander

1/2 cup chopped cilantro

1/2 cup oil

1 cube of condensed chicken or chicken broth

1 tablespoon of minced garlic

3 tablespoons of ground yellow pepper

1 1/2 cups alverjas (peas)

1 1/2 cups shelled corn

1 medium carrot, diced

1 red bell pepper, diced

4 large yellow potatoes

10 cups of water

Salt and pepper to taste

Season the prey with a little salt and pepper.

Pour the oil into the pot, and when it is hot, seal the chicken pieces, fry them on both sides, when they are ready, take them out and put them on a plate.

Add the onion to the remaining oil in the pot and fry until transparent, then add the garlic and chili and fry for a few more minutes.

Then add the corn kernels and brown them until almost transparent, at this moment add the mixed coriander, peas and carrots, fry for a few minutes until the coriander gets a darker color and the liquid dries up a little.

Add water, stock cube (preferably chicken) and rice, season with salt and pepper to taste, cover the pot and cook over medium heat for approx. Boil for 7 minutes.

Then add the chicken pieces, diced potatoes and pepper, cook for approx. Cook for 7-10 minutes, until the rice is ready and the mixture thickens, before turning off the burner, make sure the mixture is liquid, otherwise add a little more broth. if necessary, refine the seasoning and add chopped coriander.


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