Aguadito de Pollo (Chicken Rice Soup)

Ingredients

• about 450 g Chicken thighs
• 1/2 cup Rice
• 1 medium Onion, chopped
• 1 medium Carrot, chopped
• 1/2 cup Peas
• 1/2 cup Corn
• 6 cups Chicken broth
• 1/2 cup Cilantro, chopped
• 1 tbsp Aji Amarillo paste
• 2 cloves Garlic, minced
• 1 tsp Salt
• 1/2 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (176.7°C/175°C). Add the 1 medium onion, chopped, and the 2 cloves garlic, minced. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
2. 2Add the about 450 g chicken thighs to the pot. Cook for 3-4 minutes per side, until browned on all sides.
3. 3Pour in the 6 cups chicken broth. Increase the heat to high and bring the broth to a rolling boil.
4. 4Add the 1/2 cup rice, 1 medium carrot, chopped, 1/2 cup peas, 1/2 cup corn, and 1 tbsp aji amarillo paste to the pot. Stir everything together. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through. The chicken should reach an internal temperature of 74°C.
5. 5Carefully remove the about 450 g chicken thighs from the pot. Place them on a cutting board and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
6. 6Stir in the 1/2 cup cilantro, chopped. Cook for 1 minute more, just to warm the cilantro through.
7. 7Season the soup with 1 tsp salt and 1/2 tsp pepper. Stir well. Serve the Aguadito de Pollo hot.

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