Peruvian Aquadito

Until a few days ago, I never knew what an aquadito was let alone how to make it. I didn’t know what went into it or where it was from. But that’s the beauty of traveling through food. You learn. You expand your mind, your palate and your weekly food routine.

So now that I’ve learned what it is and how to make it, I want to scream it from the roof tops because it’s so so good. Think of the best chicken soup you’ve ever had and then make this. It’s traditionally a Peruvian chicken and rice soup with a TON of cilantro. It’s bursting with flavor and yes, it’s really this green.

I wanted the girls to have some additional protein, so I swapped out the rice for quinoa. A bold move, I know, but absolutely worth it in the end!

If you want this to be a little less spicy, leave out the jalapeno. A little more spicy? Leave in the seeds! I personally like it a little spicy with a ton of lemon, so that’s how I dished mine up. How about you?

Peruvian Aquadito

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 large bunch fresh cilantro
  • 2 large shallots, whole
  • 2 garlic cloves, whole and peeled
  • 4 tablespoons extra virgin olive oil + more to drizzle
  • 4 cups chicken stock
  • 1/2 cup quinoa
  • 2 boneless, skinless chicken breasts
  • 1/2 cup frozen peas
  • 1 teaspoon salt
  • 1 green chili (any kind), deseeded and finely chopped
  • Pepper, to taste
  • Lime wedge, to serve

Directions

  1. In a food processor, mix half the cilantro, shallots, garlic and half the olive oil. Blitz to a paste. 

  2. Remove from the food processor, and fry the paste in a saucepan over medium heat for 3-4 minutes.
  3. Add the chicken stock and bring to a simmer. Add the quinoa and the chicken. Simmer for 15 minutes or until the quinoa and chicken are cooked through.
  4. Remove the chicken and shred. Return it to the saucepan and add frozen peas. Cook until piping hot, about 4-5 minutes. img_7878
  5. Pulse the remaining cilantro and salt in a food processor with 1-2 tablespoons olive oil (or thin with a little water) until you have a paste.
  6. Divide the soup into bowls and stir in the cilantro paste and chopped chili. Season with salt and pepper, if needed. Serve with wedges of lime and small drizzle of olive oil. Enjoy! 

Adapted from: supergoldenbakes.com

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