Aguadito (Peruvian Chicken Soup)
  1. Season chicken with salt, pepper and cumin.
  2. Roast chicken in a medium hot oven (350°F) oven or heat in a large skillet over stove top for 20 minutes
  3. Cook until browned on all sides. Remove from heat.
  4. In a large pot add the onion, garlic and chili
  5. Wait until it browns, then add the bouillon cube and the cilantro.
  6. Fry a few minute, then add the peas and red pepper.
  7. Add water, chicken, rice and potatoes.
  8. Add salt, cover and cook until the mixture is thick.
  9. Serve hot.

From Flavors of Fiesta by University of Illinois Extension

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