Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Aguadito de Pollo (Peruvian Green Chicken Soup)
A vibrant green chicken and rice soup infused with cilantro and beer, hearty enough to be a full meal, popular for chasing away colds.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Season the chicken thighs with salt and pepper and brown them in oil in a large pot; remove and set aside.
- 2
In the same pot, sauté the onion and garlic until soft, then stir in the aji amarillo paste.
- 3
Blend the cilantro with 1 cup of the chicken broth until smooth, then add it to the pot along with the beer.
- 4
Return the chicken to the pot, add the remaining broth, and simmer for 20 minutes.
- 5
Add the rice, carrot, and corn, and cook for 15 more minutes until the rice is tender.
- 6
Stir in the peas during the last 5 minutes, adjust seasoning, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving530
Calories
43 g
Protein
31 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Aguadito comes from the Peruvian coast, its name meaning watery or soupy, and it is traditionally cooked with beer as part of the broth. It is a beloved comfort food and reputed hangover cure, often turning up the morning after Carnival or a festive celebration. Its blended cilantro broth links it to other Peruvian green dishes, giving the soup its name-sake color and grassy depth rather than relying on cilantro as a garnish alone.
Listahan note
This version blends the cilantro into the broth itself rather than just garnishing with it, so the soup's color and flavor stay green throughout, not just on top.
Technique cues
- Browning the chicken thighs before building the soup develops a fond in the pot that becomes the flavor base for the broth, so don't skip searing even though the chicken finishes cooking in liquid later.
- Blending the cilantro with a portion of hot broth, rather than adding raw leaves directly, infuses the soup evenly with its color and grassy flavor instead of leaving floating bits.
- Adding the rice partway through, rather than at the start, keeps it from overcooking and turning the broth starchy-thick before the chicken and vegetables are done.
Kitchen flow
- Parallel prep
- Blend the cilantro broth while the chicken browns in the pot.
- Make-ahead
- The cilantro-broth puree can be made a day ahead and refrigerated.
- Leftover move
- Rice continues to absorb broth in the fridge, so thin leftovers with a little extra broth when reheating.
- Cleanup rhythm
- One pot handles browning, sauteing, and simmering; the blender is the only extra item to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh cilantro
defining flavor and color
Purpose: blended into the broth, it gives aguadito its name-sake green hue and herbal backbone
Handling: use both leaves and tender stems for more flavor, blended with broth until smooth
Adaptation: a mix of parsley and a little mint approximates the color but loses cilantro's distinct flavor; skip only if there's a strong dislike, since it changes the dish's identity.
aji amarillo paste
warmth
Purpose: it adds a fruity heat layer beneath the herbal cilantro flavor
Handling: saute briefly with the onion and garlic to bloom it before adding liquid
Adaptation: a fresh minced yellow chile.
light beer
traditional broth addition
Purpose: its slight bitterness and carbonation classically deepen the broth's savory notes, a signature of aguadito
Handling: add after the cilantro puree and let it simmer to cook off harsh alcohol notes
Adaptation: extra chicken broth with a splash of white wine vinegar for acidity, or simply more broth for a non-alcoholic version.
bone-in chicken thighs
protein and richness
Purpose: they release collagen and flavor into the broth as they simmer, giving the soup body
Handling: brown well before returning to the pot to simmer
Adaptation: bone-in chicken breast works but is leaner and less rich; shred and add back after cooking to keep it from drying out.
white rice
thickener
Purpose: it partially breaks down as it simmers, giving the broth its characteristic light thickness
Handling: add partway through cooking, not too early
Adaptation: quinoa for a heartier, more Andean-leaning version, adjusting the liquid slightly.
Technique notes
- Don't over-blend the cilantro puree for too long or over high heat; excess heat and blending time can dull its bright green color to olive.
- Skim any foam that rises after adding the beer for a cleaner-tasting broth.
- Check the chicken for doneness by temperature, 165F, rather than time alone, since thigh size varies.
Ingredient swaps
- Alcohol-free option
- Replace the light beer with an equal amount of extra chicken broth plus a small splash of white vinegar for the same tang.
- Dairy-free and nut-free note
- As written, the dish is chicken, cilantro, aji amarillo, rice, and broth — no dairy or nut ingredient in that list.
- Weeknight shortcut
- Use boneless chicken thighs and a store-bought broth to cut the simmer time roughly in half.
Serve alongside
- white rice
- sliced avocado
- crusty bread
- salsa criolla
- a cold Peruvian lager
- chicha morada
- limeade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in an airtight container.
- Reheat gently on the stovetop, adding a splash of broth since the rice thickens as it sits.
- Freezes well for up to 2 months, though the rice texture softens slightly on thawing.
Equipment
- large pot
- blender
- tongs
- ladle
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