Aguadito de Pollo (Gluten-Free)

Instructions

1. 1Place the about 680 g of chicken in a bowl and season with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. 2Heat the 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 177°C). Add the seasoned chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, finely chopped, and the 3 cloves of garlic, minced, to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir in the 1 tablespoon of Aji Amarillo paste and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Pour in the 6 cups of chicken broth and bring the liquid to a rolling boil over high heat.
6. 6Add the 1 cup of long grain rice, the 1 cup of carrots, cut into 1.27 cm pieces, and the browned about 680 g of chicken back into the pot. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes. The soup is ready when the rice is tender and the chicken is cooked through, reaching an internal temperature of 74°C.
7. 7During the last 5 minutes of simmering, stir in the 1 cup of peas and the 1/2 cup of cilantro, chopped. Cook until the peas are bright green and tender.
8. 8Serve the Aguadito de Pollo hot.

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