Chicken Rice Soup (Aguado de Pollo)
August 05, 2020
"Chicken rice soup is a traditional dish made in Ecuadorian homes and prepared in all traditional Ecuadorian restaurants. Every household has their own way of making Aguado de Pollo. In the Sierra or Highlands they add tomatoes but in La Costa they prepare it simply with red onions, bell peppers, garlic, parsley, and cilantro."
- Serving Size: 1 (755.8 g)
- Calories 537.6
- Total Fat - 19.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 139.1 mg
- Sodium - 1478.3 mg
- Total Carbohydrate - 55.1 g
- Dietary Fiber - 7.6 g
- Sugars - 6.9 g
- Protein - 34.2 g
- Calcium - 79 mg
- Iron - 3.6 mg
- Vitamin C - 62.7 mg
- Thiamin - 0.4 mg
In a Dutch oven pot or medium deep pot heat the achiote oil.
Add in the refrito: chopped red onion, garlic cloves, red bell pepper, parsley, and cilantro. Saute for 2 minutes.
Add in salt, ground pepper, 1 teaspoon cumin, and 1 teaspoon oregano. Saute for another 2 minutes.
Place chicken drumsticks in the pot and stir to combine all flavorings. Saute for 5 minutes.
Then add in the chicken broth and whole scallions. Stir and bring to a boil, about 10 minutes.
Pour in the rice and soaking water. Add in 1/2 teaspoon of cumin and 1/2 teaspoon of oregano. Stir and cook for 20 minutes.
Add in potatoes, cover pot, cook for 10 minutes.
Add in carrots, cover pot, and cook until fork tender, about 10 minutes.
Add in peas, cover pot, and cook for another 5 minutes.
Season soup with salt and pepper and serve soup when chicken meat is falling off the bone, all vegetables are tender, and when it's thick.
Serve along with sliced avocados, a wedge of lime, and hot sauce.
Tips & Variations
No special items needed.