Aguadito de pollo recipe

January 11, 2015


With chicken, potatoes, aji amarillo chilli and rice, this Aguadito de Pollo recipe is one we turn to when we need some real comfort food! It’s warming, flavourful and delicious. In Spanish, a dish like this is sometimes called a levanta-muertos… meaning that it will help you rise from the dead – because it’s perfect for those days when you need some tender loving care!

4 large portions

  • 8 pieces of chicken (drumsticks, thighs, or your favourite ‘on the bone’ pieces)

  • 1/2 cup of vegetable oil

  • 3 cloves garlic, crushed

  • 1 large onion, diced

  • Small bunch of coriander, chopped finely

  • 150g peas (frozen is fine)

  • 3 tablespoons aji amarillo paste (or adjust to your spice preference)

  • 150ml dark beer (optional)

  • 4 medium-sized potatoes, peeled and halved

  • 150g rice

  • 1 leek, chopped

  • 5 stalks of celery, chopped

  • 3 chicken stock cubes

  • Salt and pepper to taste

  • 1 lemon

Step-by-step instructions
  1. Prepare the chicken stock by dissolving the cubes in 1.2 litres of hot water and set to one side.

  2. Add a large lug of oil to a large, deep pan and heat over a medium-high flame. When ready, add the chicken pieces and fry lightly, stirring carefully, until they are just turning golden on each side. Then, take out of the pan and set to one side, reserving the oil.

  3. In this same pan, add the leek, onion, aji amarillo and garlic to the oil and fry, stirring regularly, over a medium-high heat for two or three minutes until it’s softened.

  4. Add the coriander, stock and dark beer to the pan and bring to the boil. Reduce the heat a little to a rolling simmer.

  5. Add the peas, celery and chicken. Cover and continue to cook for five minutes.

  6. Add the rice and cook, covered, for another five minutes.

  7. Add the potatoes. Cover, and continue to cook for another 10 minutes; or until the potato is cooked through.

  8. Serve piping hot with a sprig of coriander and a wedge of lemon










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