Aguadito De Pollo (Peruvian Chicken and Rice Soup)

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)
• 1/2 cup white or brown rice
• 1/2 cup peas
• 2 teaspoons ground cumin
• 1 bunch fresh cilantro leaves
• juice of 1 lime
• optional garnishes: extra chopped fresh cilantro leaves (thinly-sliced green onions)

Steps

1. 1

   Heat oil in a large stock pot over medium-high heat.  Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic.  Continue sautéing for 1-2 more minutes, until the garlic is fragrant.  Transfer the entire mixture to a large blender, and set aside to cool.

2. 2

   Return the stockpot to the heat.  Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.  Bring the mixture to a simmer.  Then reduce heat to medium-low so that the soup maintains a low simmer.  Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

3. 3

   Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture.  Pureé for 1-2 minutes, or until the mixture is completely smooth.

4. 4

   Stir the cilantro mixture into the soup.  Taste, and season with a generous pinch (or more) of salt and black pepper as needed.

5. 5

   Serve immediately, topped with your desired garnishes.