Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado

Name: Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Whole chicken (about 3-4 lbs), cut into pieces; 8 cups water; 1 onion, halved; 2 cloves garlic, crushed; Salt, to taste; 1 bay leaf; 2 tbsp vegetable oil; 1 large onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 2 tomatoes, chopped; 1 tsp ground cumin; 1/2 tsp ground achiote (annatto); 2 large potatoes, peeled and cubed; 1 cup long-grain rice; 1 cup frozen peas; 2 cups chicken stock; Fresh cilantro, chopped; 2 ripe avocados, sliced; Lime wedges; Fresh cilantro leaves

A Hearty Chicken and Rice Soup

A comforting and aromatic soup featuring tender chicken, nourishing potatoes, creamy avocado, and a medley of fragrant spices.

1 h 30 min
6
Intermediate

Ingredients

For the Chicken and Stock

Whole chicken (about 3-4 lbs), cut into pieces

8 cups water

1 onion, halved

2 cloves garlic, crushed

Salt, to taste

1 bay leaf

For the Soup Base

2 tbsp vegetable oil

1 large onion, diced

2 cloves garlic, minced

1 bell pepper, diced

2 tomatoes, chopped

1 tsp ground cumin

1/2 tsp ground achiote (annatto)

For the Aguado

2 large potatoes, peeled and cubed

1 cup long-grain rice

1 cup frozen peas

2 cups chicken stock

Fresh cilantro, chopped

For Garnish and Toppings

2 ripe avocados, sliced

Lime wedges

Fresh cilantro leaves

Preparation

Marinating the Chicken

Combine and Boil

In a large pot, combine the chicken pieces with water, halved onion, crushed garlic, and bay leaf. Season with salt.

Bring to a Boil

Bring the mixture to a full boil over high heat.

Simmer and Skim

Reduce heat to medium-low, simmer for 30 minutes, and skim off any foam. Remove chicken from pot and set aside.

Preparing the Soup Base

Sauté Aromatics

In a separate pot, heat oil over medium heat. Add diced onion and minced garlic; sauté until translucent.

Add Vegetables

Add diced bell pepper and chopped tomatoes; cook until tomatoes soften.

Season

Stir in ground cumin and achiote; cook for an additional minute.

Lightly toast the cumin and achiote before adding to enhance their flavors.

Cooking Process

Assembling the Soup

Add the reserved chicken, cubed potatoes, rice, chicken stock, and cooked soup base into the large pot.

Final Simmer

Cover and simmer for another 30-40 minutes until the rice and potatoes are tender.

Finishing Touches

Stir in frozen peas and chopped cilantro; cook for an additional 5 minutes. Adjust seasoning if needed.

Plating & Serving