Soup · Main Course · Latin American · Dinner ·

Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado

Name: Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
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 comforting and aromatic soup featuring tender chicken, nourishing potatoes, creamy avocado, and a medley of fragrant spices.

4.1(827 reviews)

·By Ethan Brooks·August 27, 2025

Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado — Soup served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken and Stock

For the Soup Base

For the Aguado

For Garnish and Toppings

Nutrition

Per serving

Calories: 550 kcal
Protein: 39.23 g
Carbs: 35.5 g
Fat: 29.33 g
Fiber: 7.5 g

Whole recipe

Total

Calories: 3298 kcal
Protein: 235.4 g
Carbs: 213 g
Fat: 175.98 g
Fiber: 45 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Whole chicken (about 3-4 lbs), cut into pieces	1700	200	0	100	0
8 cups water	0	0	0	0	0
1 onion, halved	44	1.3	10	0.1	1.9
2 cloves garlic, crushed	8	0.4	1.8	0.04	0.1
Salt, to taste	0	0	0	0	0
1 bay leaf	2	0.1	0.5	0.1	0.1
2 tbsp vegetable oil	240	0	0	27	0
1 large onion, diced	44	1.3	10	0.1	1.9
2 cloves garlic, minced	8	0.4	1.8	0.04	0.1
1 bell pepper, diced	30	1	7	0.2	2
2 tomatoes, chopped	44	2	10	0.5	2.2
1 tsp ground cumin	8	0.4	1	0.4	0.6
1/2 tsp ground achiote (annatto)	3	0.2	0.5	0.1	0.4
2 large potatoes, peeled and cubed	322	8	74	0.4	7.6
1 cup long-grain rice	205	4	45	0.4	0.6
1 cup frozen peas	117	8	21	0.6	7.4
2 cups chicken stock	30	2.4	3	1	0
Fresh cilantro, chopped	1	0.1	0.2	0.02	0.1
2 ripe avocados, sliced	480	6	24	44	20
Lime wedges	11	0.2	4	0.1	0.4
Fresh cilantro leaves	1	0.1	0.2	0.02	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine and Boil
In a large pot, combine the chicken pieces with water, halved onion, crushed garlic, and bay leaf. Season with salt.
2
Bring to a Boil
Bring the mixture to a full boil over high heat.
3
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

1
Sauté Aromatics
In a separate pot, heat oil over medium heat. Add diced onion and minced garlic; sauté until translucent.
2
Add Vegetables
Add diced bell pepper and chopped tomatoes; cook until tomatoes soften.
3
Season
Stir in ground cumin and achiote; cook for an additional minute.
Tip: Lightly toast the cumin and achiote before adding to enhance their flavors.

How to Make Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado

Total time: 2 h · Yields 6 servings

1
Assembling the Soup
Add the reserved chicken, cubed potatoes, rice, chicken stock, and cooked soup base into the large pot.
2
Final Simmer
Cover and simmer for another 30-40 minutes until the rice and potatoes are tender.
3
Finishing Touches
Stir in frozen peas and chopped cilantro; cook for an additional 5 minutes. Adjust seasoning if needed.