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Aguadito is the diminutive of aguado, and it refers to something with an excess of water. But being a soup, there isn’t an excess; the name compares the dish with the arroz con pollo (rice with chicken), that’s prepared in a similar way and it’s traditional too. This recipe is for 8 people.

Ingredients:

• 8 chicken portions
• 1/2 cup of vegetable oil
• 2 cloves of garlic
• 1 cup of chopped onion
• 3/4 cup of chopped cilantro
• 3/4 cup of peas
• Yellow chili/pepper in paste, at one’s taste (see the link)
• 1 tablespoon of bell pepper
• 1/2 cup of black beer
• 4 medium yellow potatoes
• 1 cup of rice
• 1 bell pepper, cut in strips
• 1 small leek
• 6 stick celery
• 6 1/2 cups of chicken stock
• Salt
• Pepper

Preparation:

Season the chicken with salt and pepper and fry in hot oil. Keep back.

In the same oil, fry the garlics, the onion and the yellow chili/pepper. Cook for some minutes; add the cilantro and season with salt and pepper.

Add the stock and the beer. Let it boil and add the peas and all the bell pepper.

Fifteen minutes before serving, add the rice and the fried chicken. Ten minutes after, add the yellow potatoes, peeled and cut in halves. Cook on a low flame and covered.

If it gets too much thick, add more stock. You must get a slightly thick soup. Serve and drink soon; the aguadito is prone to get thicker.

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