RCI-MT.006.0827.001
Aguado de Pollo
This dish is similar to, if not the same as, the arrozcaldo in the Philippines.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- chicken¼ unit
- of rice1 cup
- of peas½ cup
- of carrots cut in small dices½ cup
- of water4 cups
- chopped onions and peppers1 unit
- oil1 unit
- aliño (paste made with garlic1 unitsalt, cumin, and water)
- cilantro1 unit
Method
1
Chop onions and peppers, and fry them.
2
Marinate the chicken with the aliño.
3
Add the chicken to the onions and peppers.
4
Add the rice, the peas, the carrots, the water, the cilantro, and let it cook.
5
It will reduce, so check if you need to add more water.
6
The idea is that the soup is a bit sticky due to the cooked rice.
7
Do not leave it with too much water.
8
When the soup is even stickier, it is called "meloso".
9
You can also do it with duck, or beef.