Soup is a central part of the Ecuadorian diet and is a part of most meals there. At the suggestion of my boyfriend, who is Ecuadorian, I thought I’d try out this traditional chicken and rice soup. It has a good dose of vegetables and some rice for thickness. I also made a traditional aji (hot sauce) that is also a central part of every meal there. Each person adds as much or as little aji to their meal based on their preference for spiciness. Everyone wins. So the next time you are craving some chicken soup, mix it up and try something that reigns from the equator. The soup turned out great and got the Ecuadorian seal of approval!
Aguado de Gallina (Chicken and Rice Soup)
Recipe Type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Delicious chicken, rice, and vegetable soup – aguado de gallina – a traditional Ecuadorian soup.
Ingredients
- 1 Tablespoon achiote (dried, ground)
- 2 Tablespoons cumin
- ½ teaspoon cayenne
- ½ Tablespoon salt
- 2 small-medium red potatoes, cut into small pieces
- 1 red pepper, diced
- 1 jalapeno or serrano pepper, diced finely
- ½ red onion, diced
- 4 green onions, chopped finely
- 4 garlic cloves, diced or minced
- 2 Tablespoons fresh cilantro, chopped finely
- 2 small-medium tomatoes, diced
- 2 carrots, cut into coins
- 1 whole chicken (or a combination of breasts, thighs, and drumsticks, either on the bone or cut into small pieces if boneless)
- 6 cups chicken broth (ideally homemade)
- ½ cup rice
- 2 Tablespoons olive oil
- Cilantro sprigs for garnish
- Chopped green onion for garnish
- 1 avocado, halved, each half cut into thin slices
- Aji (Salsa Picante)
- 1 medium organic tomato
- 2 chile peppers (jalapeno or serrano)
Instructions
Aji
- Chop tomato into large chunks.
- Chop chiles coarsely.
- Place all ingredients in a food processor.
- Process until smooth.
- Strain the salsa to remove the seeds by pressing through a sieve with a spoon.
- Top with a few chopped green onions and cilantro.
Soup
- Soak the rice in water.
- Heat the oil over medium heat in a soup pot.
- Add the chopped green onion and cook until translucent.
- Add the chopped tomato, jalapeno, red pepper, red onion, garlic, cilantro, achiote, cumin, cayenne, and salt.
- Cook for 10 minutes.
- Add the chicken broth and bring to a boil.
- Add the chicken and cook on low-medium heat for 20-30 minutes (if using chopped chicken, you will not have to cook as long).
- Add the rice and potatoes and cook for 15 minutes.
- Add the carrots and cook for an additional 10 minutes.
- Add salt and pepper to taste.
- Serve in bowls topped with chopped green onion, cilantro, and avocado slices.
- Serve with aji for those who want to add more spice to the soup.
