Ecuadorian chicken rice soup (Aguado de gallina

• Meat

  • 3 lbs Chicken

• Produce

  • 1 Avocado, slices
  • 1 cup Bell pepper
  • 1 cup Carrots
  • 1 Chives or green onions
  • 2 tbsp Cilantro
  • 6 Garlic cloves
  • 1 tsp Oregano, dried
  • 2 tbsp Parsley
  • 1 cup Peas, fresh or frozen
  • 2 Potatoes, peeled and diced, about 3 1/2 cups
  • 1 cup Red onion
  • 2 Roma tomatoes

• Condiments

  • 1 Aji criollo hot sauce

• Pasta & Grains

  • 3/4 cup Rice

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Sunflower oil or butter

• Liquids

  • 8 cups Chicken broth or water

• Other

  • 1 tsp Ground achiote

Found on laylita.com

Description

Directions

• Soak the rice in water for 30 minutes
• Heat the oil or butter in a large sauce pan to make a refrito with the onions, garlic, pepper, tomatoes, parsley, oregano, cumin, achiote and salt, cook for 10 minutes stirring frequently.
• Add the chicken broth or water and bring to a boil.
• Add the chicken pieces and cook for about 30 minutes on low medium heat.
• Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, stirring occasionally.
• Add the carrots and cook for 5 minutes
• Add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender.
• Add the chopped cilantro and serve with avocado slices and hot sauce or aji.