Aguado de Gallina

🛒 Ingredients

• Chicken (boneless, skinless) 167 g · 275 kcal
• Vegetable oil 5 g · 40 kcal
• Red onion, chopped 33 g · 13 kcal
• Garlic, minced 3 g · 4 kcal
• Red bell pepper, diced 33 g · 10 kcal
• Green bell pepper, diced 33 g · 7 kcal
• Tomatoes, diced 50 g · 9 kcal
• Aji Amarillo paste 10 g · 5 kcal
• Potatoes, peeled and diced 67 g · 52 kcal
• Long-grain rice, rinsed 33 g · 120 kcal
• Chicken broth 320 g · 32 kcal
• Frozen peas 25 g · 20 kcal
• Fresh cilantro, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Season chicken pieces generously with salt and pepper. In a large pot, heat oil over medium-high heat and brown the chicken on all sides; remove and set aside.
2. In the same pot, add chopped onion, garlic, red and green bell peppers, and cook until softened, about 5-7 minutes.
3. Stir in the diced tomatoes, aji amarillo paste, cumin, and oregano; cook for another 5 minutes, stirring occasionally, to form a refrito.
4. Return the browned chicken to the pot. Add the diced potatoes, rinsed long-grain rice, and chicken broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 40-50 minutes, or until the chicken is tender, potatoes are soft, and rice is cooked, stirring occasionally to prevent sticking.
6. Stir in the frozen peas and chopped fresh cilantro; cook for an additional 5 minutes until peas are heated through.
7. Taste and adjust seasoning if necessary, then serve hot, garnished with extra fresh cilantro if desired.