Ecuadorian Chicken Rice Soup Aguado De Gallina Recipes

Steps:

• Soak the rice in water for 30 minutes
• Heat the oil or butter in a large sauce pan. Add 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 30 minutes.
• Add the soaked rice and the chopped potatoes, cook for 45 minutes, 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.

Steps:

• To make the stock, place all of the ingredients from the first (for the stock) section in a large stockpot. Add just enough water to cover the chicken and let simmer under low heat for approximately 1 1/2 to 2 hours.
• Turn off the heat and remove the chicken from the stock. Strain the chicken broth and if necessary, skim off any extra fat from the top with a ladle.
• Once the chicken is cool enough to handle with your hands, pull the chicken into large chunks and dispose of the skin and bones.
• To the stock and chicken chunks, add all the ingredients from the second (for the soup) section of ingredients.
• Let simmer for another 20 minutes or so until all the ingredients are cooked thoroughly and the flavors infuse together. Remove from heat and enjoy.