Silky Ecuadorian Aguado de Gallina with Potatoes and Avocado
A comforting and aromatic soup featuring tender chicken, nourishing potatoes, creamy avocado, and a medley of fragrant spices.
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.