AGUADITO DE POLLO RECIPES

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Steps:

• In a 6- to 8-quart Dutch oven heat 1 tablespoon of the oil over medium heat. Add chicken; cook 6 to 8 minutes or until lightly browned, turning once. Remove chicken and set aside. Add carrots, sweet pepper, onion, and 1 tablespoon additional oil to the skillet. Cook 5 to 7 minutes or until vegetables begin to brown, stirring occasionally. Add broth, potatoes, and quinoa. Return chicken to pan. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
• Meanwhile, husk and clean fresh sweet corn, if using. Cut kernels off 1 of the ears. Cut remaining ears crosswise into 2-inch slices.
• Check chicken for doneness. If no longer pink (170°F), transfer chicken to a cutting board. If not, leave in the pan. Add sliced ears of corn (or 1 cup thawed frozen corn) to the pan. Return to boiling; reduce heat. Simmer, covered, 5 minutes more or until potatoes and corn are tender and chicken is no longer pink (if still in the pan).
• Coarsely shred chicken using two forks. Add shredded chicken and the Cilantro Oil to the soup. Cook 2 to 3 minutes over low heat to heat through.
• In a medium skillet heat the remaining 1 tablespoon oil over medium-high heat. Add reserved corn kernels or remaining 1/2 cup thawed frozen corn. Cook 3 to 4 minutes or until corn is tender and golden brown, stirring occasionally.
• Serve soup topped with corn kernels and lime wedges.