Ecuadorian chicken rice soup or aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.
Course Main Course, Soup
Cuisine Ecuadorian, Latin American, South American
Heat the oil or butter in a large sauce pan to make a refrito with the 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 about 30 minutes on low medium heat.
Add the soaked rice and the chopped potatoes, cook for 45 minutes on low heat, 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.