Aguadito

A traditional Peruvian soup

Aguadito is a traditional Peruvian soup known for its vibrant green color and rich flavor. It is often served as a hearty meal, especially during colder months or as a remedy for hangovers. The soup is typically made with chicken, rice, and a variety of vegetables, all simmered in a broth flavored with cilantro and other herbs.

Ingredients

Aguadito is characterized by its use of fresh ingredients that contribute to its distinctive taste and nutritional value. Common ingredients include:

• Chicken – Often used as the primary protein, providing a rich flavor to the broth.
• Rice – Adds substance and texture to the soup.
• Cilantro – The key ingredient that gives the soup its green color and fresh taste.
• Vegetables – Typically includes carrots, peas, corn, and potatoes.
• Ají amarillo – A type of Peruvian chili pepper that adds a mild heat and depth of flavor.
• Garlic and onion – Used as a base for the broth, enhancing the overall flavor.
• Lime – Often added just before serving to brighten the flavors.

Preparation

The preparation of aguadito involves several steps to ensure the flavors are well-developed:

1. Sautéing the Base: The process begins by sautéing garlic and onions in oil until they are fragrant and translucent. 2. Adding Chicken: Chicken pieces are added to the pot and browned to enhance their flavor. 3. Simmering the Broth: Water or chicken stock is added, and the mixture is brought to a simmer. Rice is then added to cook in the broth. 4. Incorporating Vegetables: Vegetables such as carrots, peas, and corn are added to the simmering soup. 5. Blending Cilantro: Cilantro is blended with a small amount of water to create a smooth paste, which is then stirred into the soup. 6. Final Seasoning: The soup is seasoned with salt, pepper, and ají amarillo to taste. 7. Serving: Aguadito is typically served hot, garnished with fresh cilantro and a squeeze of lime.

Cultural Significance

Aguadito holds a special place in Peruvian culture, often associated with family gatherings and celebrations. It is a popular dish during fiestas and is commonly served at midnight during New Year's Eve celebrations. Its reputation as a "levanta muertos" or "hangover cure" makes it a staple in the early hours after a night of festivities.

Variations

While chicken is the most common protein used in aguadito, variations exist that incorporate other meats such as duck or seafood. These variations reflect the diverse culinary influences and regional ingredients available throughout Peru.

Related pages

• Peruvian cuisine
• Cilantro
• Ají amarillo
• Hangover food

Gallery

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  A bowl of traditional aguadito