University of Illinois Extension
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Aguadito (Peruvian Chicken Soup)
Total : 45 min


  • 6 boneless skinless chicken breast halves
  • ½ cup chopped cilantro
  • ½ cup minced yellow ají (Peruvian chili pepper)
  • 1 tablespoon minced garlic
  • 1 large, chopped onion
  • 1 cube chicken stock (bouillon cube)
  • 1 chopped red pepper
  • 1 cup of peas
  • 2 cups of rice
  • 3 peeled yellow potatoes
  • 10 cups of water
  • 1 teaspoon each: salt, pepper and cumin


  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.
Exchange: 1 vegetable, 4 starch, 1 lean meat
Carbohydrate Units: 5
Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
 Calories 478      Calories from Fat 34
% Daily Value 
6% Total Fat 4g
25% Cholesterol   74mg
28% Sodium   672mg
24% Total Carbohydrate   73g
20%   Dietary Fiber   5g
0%   Sugars   0g
70% Protein   35g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: