Ecuadorian chicken rice soup {Aguado de gallina}
Ecuadorian chicken rice soup or aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs chicken (assorted pieces)
- ¾ cup rice (uncooked)
- 2 tbs sunflower oil or butter
- 1 cup chopped red onion (about ½ onion)
- 1 cup chopped bell pepper (about 1 pepper)
- 2 roma tomatoes (peeled, seeded and chopped)
- 6 garlic cloves (crushed)
- 2 tbs chopped parsley
- 1 tsp dried oregano or 1 tbs fresh chopped oregano
- 1 tsp ground cumin
- 1 tsp ground achiote
- 8 cups chicken broth or water
- 2 potatoes (peeled and diced, about 3 ½ cups)
- 1 cup chopped carrots
- 1 cup peas (fresh or frozen)
- 2 tbs finely chopped cilantro
- Salt and pepper to taste
- Chopped chives or green onions
- Avocado slices
- Aji criollo hot sauce
Instructions
- 1
Soak the rice in water for 30 minutes
- 2
Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
- 3
Add the chicken broth or water and bring to a boil.
- 4
Add the chicken pieces and cook for about 30 minutes on low medium heat.
- 5
Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
- 6
Add the carrots and cook for 5 minutes
- 7
Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
- 8
Add the chopped cilantro and serve with avocado slices and hot sauce or aji.