Start to finish: 70 minutes (30 minutes active)
Servings: 4
1 tablespoon grapeseed or other neutral oil
4 medium garlic cloves, minced
1 medium white onion, finely chopped
1 bunch fresh cilantro, stems minced, leaves left whole, reserved separately
¼ cup ají amarillo paste (see note)
Kosher salt and ground black pepper
1½ pounds bone-in, skin-on chicken breasts, thighs or legs
1 cup long-grain white rice, rinsed and drained
3 medium carrots, peeled and cut crosswise into ½-inch pieces
1 medium red or yellow bell pepper, stemmed and cut into ½-inch pieces
1 cup frozen peas
2 tablespoons lime juice
Chicken soup too often turns out blandly insipid—or a muddle of flavors with too many seasonings added to compensate. We avoid that trap in this version, inspired by Peru’s aguadito de pollo. Bright, green seasonings take center stage with a full bunch of cilantro, stems and all, and a cup of peas; we use frozen for convenience. Traditional aguadito includes starchy Peruvian corn. Rather than substitute sweet corn, which is far more sugary, we opted to omit it. The soup gets mild spiciness from ají amarillo, an orange-yellow chili with a fruity yet earthy flavor that is ubiquitous in Peruvian cuisine. In fresh form, the chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available in some well-stocked markets and specialty stores, as well as online. If you can’t find it, use 2 or 3 seeded and finely minced jalapeños.
Don’t use boneless, skinless chicken parts in this soup. Both the bones and skin give the broth rich flavor, as well as body. Don’t make this soup in advance; it’s best served right away. As it sits, the rice continues to absorb liquid and eventually the grains become mushy.
In a large pot over medium-high , heat the oil until shimmering. Add the garlic, onion, cilantro stems, ají amarillo paste and 2 teaspoons salt. Cook, stirring occasionally, until the paste begins to brown on the bottom of the pot, about 8 minutes. Add 7 cups water and bring to a simmer, scraping up the browned bits. Add the chicken in an even layer, then return to a simmer. Cover and cook, adjusting heat to maintain a simmer, until a skewer inserted at the thickest part of the meat meets no resistance, about 40 minutes. Transfer the chicken to a plate and set aside until cool enough to handle.
In a blender, combine the cilantro leaves, a pinch of salt and 1/3 cup water. Blend, scraping the sides as needed, until smooth, about 1 minute. You should have about ½ cup puree. Set aside.
To the pot, add the rice, carrots, bell pepper, and ½ teaspoon each salt and pepper, then stir to combine. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice and vegetables are tender, about 10 minutes. Meanwhile, shred the chicken into bite-size pieces, discarding the skin and bones.
When the rice and vegetables are tender, stir the shredded chicken and peas into the soup. Cook until the peas are heated through, about 1 minute. Stir in the cilantro puree and lime juice, then taste and season with salt and pepper.