RECIPE: RECIPE: Peruvian Chicken Soup with Rice, Quinoa, or Millet

I don't remember who recommended this recipe, REDDIT perhaps, but it sounded so good to me I couldn't wait to make it.  I bought the Aji Amarillo paste from Market Hall Foods but it's also available on Amazon.  

The original recipe was written for rice, but quinoa is more blood-sugar-friendly.  I though it would be OK because quinoa is indigenous to South America.  My husband described the soup as a hearty winter soup...probably because the quinoa made it quite thick, even more so when reheated.  I'm sure millet would also work, but I haven't tested that.

The original recipe also called for potatoes, which I don't eat, so I increased the chicken, peas, and quinoa amounts. I don't buy rotisserie chicken so I brined and sauteed some chicken breasts for this, and then sliced them thinly.

Original recipe: Aguadito De Pollo

Peruvian Chicken Soup with Rice or Quinoa

Serves 6

INGREDIENTS:

• 1 T. avocado  oil
• 1 large poblano pepper, cored and diced (I didn't have a fresh one so I used 1 T. powder)
  
• 1 white onion, peeled and diced, about 1 cup
  
• 1 T. aji amarillo pepper paste
• 5 cloves garlic, peeled and minced
• 6 cups chicken stock, divided
• 2 large carrots peeled and diced (about 2 cups diced)
  
• 1.5 cups sprouted quinoa, OR 1 cup foxtail millet, washed, OR 3/4 cup white rice
• 3 cups shredded chicken
• 2 t. ground cumin
  
• 1 cup peas (I use frozen baby peas, defrosted)
• 1 bunch fresh cilantro leaves and small stems
• juice of one small lime
• optional garnishes: cilantro leaves, sliced green onions, sour cream*
  

INSTRUCTIONS:

In a large stock pot or saute pan, heat the oil over medium-high.  Add the diced pepper and white onion and saute for 5 minutes, stirring occasionally until onion is translucent.  Add the aji amarillo paste and the garlic.  Saute for 2 more minutes until garlic is fragrant.  Transfer to a blender jar and allow to cool.

Return the pan to the heat. Add  5 cups of broth, the carrots, and the cumin.  If you're using rice or millet, add it now.  Stir to combine, bring the broth to a simmer, reduce the heat and cook partially covered until the carrots are tender, 20-30 minutes.  

If you're using quinoa, add it when the carrots are half cooked as it only cooks for 15 minutes.  If you're using fresh peas, add them with the quinoa as they also only need 15 minutes.

When the carrots are cooked, add the chicken.  If you're using defrosted peas add them now.

Add the cilantro leaves and the remaining 1 cup broth to the blender.  Puree until completely smooth.

Stir the cilantro mixture into the soup.  Taste and adjust salt and pepper.  If you like more heat, add some aji amarillo paste.

Serve immediately topped with your desired garnishes.  *My husband likes sour cream, although it's not a traditional Peruvian ingredient.

Reheated (thick!) Peruvian chicken quinoa soup w sour cream and scallions

Fresh vegetables used in Peruvian chicken quinoa soup