COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
AGUADITO DE POLLO
Loaded with flavor, this Peruvian Chicken and Rice Soup is a unique spin on the everyday chicken soup and a great recipe for your soup arsenal. Feel free to add a handful of corn kernels to this recipe, if you like -- it’s all good! This recipe makes 8-10 servings.
Ingredients
1 tablespoon olive oil
1 large poblano pepper, seeded, cored and diced
1 small white onion, finely chopped
1 serrano or jalapeño pepper, seeded, cored and minced
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
1/2 cup white or brown rice 1/2 cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Extra chopped fresh cilantro leaves and thinly-sliced green onions, for garnish
Directions
Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the minced chili pepper and the garlic; cook for two more minutes. Transfer the entire mixture to a large blender, and set aside to cool.
Return the stock pot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas and cumin; stir to combine. Bring the mixture to a simmer then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
Add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth. Stir the puree into the soup, garnish with cilantro and green onions and serve warm.
Loaded with flavor, this Peruvian Chicken and Rice Soup is a unique spin on the everyday chicken soup and a great recipe for your soup arsenal. Feel free to add a handful of corn kernels to this recipe, if you like -- it’s all good! This recipe makes 8-10 servings.
PREP TIME
10 minutes
10 minutes
COOK TIME
40 minutes
40 minutes
1 tablespoon olive oil
1 large poblano pepper, seeded, cored and diced
1 small white onion, finely chopped
1 serrano or jalapeño pepper, seeded, cored and minced
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
1/2 cup white or brown rice 1/2 cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Extra chopped fresh cilantro leaves and thinly-sliced green onions, for garnish
Directions
Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the minced chili pepper and the garlic; cook for two more minutes. Transfer the entire mixture to a large blender, and set aside to cool.
Return the stock pot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas and cumin; stir to combine. Bring the mixture to a simmer then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
Add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth. Stir the puree into the soup, garnish with cilantro and green onions and serve warm.
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