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Aguadito Recipe

Name: Limo Peruvian Eaterys Aguadito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb boneless, skinless chicken thighs; 8 cups chicken stock; 0.5 lb boneless beef (optional, small pieces) or additional chicken; 8 oz peeled medium shrimp (optional); 2 tbs aji amarillo paste (or finely chopped aji amarillo, seeds removed); 2 cups fresh cilantro (including stems), packed; 1 medium white onion, medium, chopped; 4 cloves garlic cloves, minced; 2 medium medium potato, peeled and cut into 1/2-inch cubes; 1 cup frozen peas; 1 medium carrot, peeled and diced; 1 cup white rice, rinsed; 2 tbs vegetable oil (or neutral oil); 1 tsp ground cumin; 0.5 tsp ground turmeric (or annatto for color); 2 tsp salt; 0.1 tsp black pepper; 2 tbs fresh lime juice; 0.25 cup chopped fresh cilantro leaves (for garnish); 2 large hard-boiled eggs, halved (optional garnish)

Inspired by Limo Peruvian Eatery

Time1h

Serves4

Make Aguadito Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup base and proteins

1 lb boneless, skinless chicken thighs

8 cups chicken stock

1/2 lb boneless beef (optional, small pieces) or additional chicken

8 oz peeled medium shrimp (optional)

Aji amarillo and aromatics

2 tbs aji amarillo paste (or finely chopped aji amarillo, seeds removed)

2 cups fresh cilantro (including stems), packed

1 medium white onion, medium, chopped

4 cloves Garlic cloves, minced

Vegetables and starch

2 medium medium potato, peeled and cut into 1/2-inch cubes

1 cup frozen peas

1 medium carrot, peeled and diced

1 cup white rice, rinsed

Fats, seasonings and finish

2 tbs vegetable oil (or neutral oil)

1 tsp Ground cumin

1/2 tsp ground turmeric (or annatto for color)

2 tsp Celtic sea salt

1/8 tsp black pepper

2 tbs Fresh lime juice

1/4 cup chopped fresh cilantro leaves (for garnish)

2 large hard-boiled eggs, halved (optional garnish)

Method

Prep

Rinse the rice under cold water until water runs clear and set aside to drain.

Roughly chop the cilantro, including tender stems; set aside 1/4 cup chopped leaves for garnish.

Peel and cube potatoes, dice carrot, mince garlic, and chop onion.

Build the cilantro-aji puree

Make puree

In a blender or food processor combine the packed cilantro, aji amarillo paste, half of the chopped onion, 1 clove garlic, 1/2 teaspoon salt and 1/4 cup of the chicken stock. Blend to a smooth, bright green paste. Add additional stock by tablespoonfuls if needed to get a smooth, pourable consistency.

Cook proteins and vegetables

In a large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent, about 4 minutes. Add remaining garlic and cook 30 seconds until fragrant.

Add ground cumin and turmeric, stirring to toast briefly (15–20 seconds).

Add the chicken thighs and optional beef pieces; brown lightly on both sides, about 3–4 minutes per side. They do not need to be fully cooked through at this point.

Pour in the 8 cups chicken stock and bring to a gentle boil. Skim any foam from the surface.

Once boiling, add the rinsed rice, cubed potatoes and diced carrot. Reduce heat to a simmer. Cover and cook gently for 12 minutes, stirring occasionally to prevent rice from sticking.

After 12 minutes, stir in the cilantro-aji puree and the frozen peas. Taste and add up to 1 teaspoon more salt if needed. Continue simmering, uncovered, another 6–8 minutes until rice and potatoes are tender and chicken is cooked through (internal temp of chicken 165°F/74°C). If using shrimp, add them in the last 3–4 minutes so they turn pink but remain tender.

Finish and serve

Remove chicken thighs from the pot. Shred or chop into bite-sized pieces with forks or a knife, discarding any large pieces of fat. Return the shredded chicken to the soup.

Stir in fresh lime juice, chopped cilantro leaves reserved for garnish, and adjust seasoning with salt and pepper to taste.

Ladle the aguadito into bowls and garnish each with a halved hard-boiled egg (if using) and extra cilantro. Serve hot with lime wedges on the side.