Peruvian Giblet Aguadito

By: Giulliana Zavaleta

Peruvian Giblet Aguadito
cuisine icon Course
Soup
cuisine icon Duration
30 Minutes
cuisine icon Keywords
30 minutes, 4 portions, chicken broth, chicken giblets, chopped carrot, chopped red bell pepper, coriander, corn kernels, garlic, instant pot, onion, peruvian yellow chili pepper, raw peas, rice, salt and pepper, soup, vegetable oil, yellow potatoes

serving icon Servings
4 Portions
Ingredients
  • 2 tbsp vegetable oil
  • 1 onion
  • 1 clove garlic
  • 2 tbsp ají amarillo Peruvian yellow chili pepper
  • ½ cup coriander
  • 6 cups chicken broth
  • 3 cups chicken giblets
  • 1 cup rice
  • ½ cup raw peas
  • ½ cup chopped carrot
  • ½ cup Corn kernels
  • ½ cup chopped red bell pepper
  • Salt and pepper
  • Boiled yellow potatoes
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 Minutes. Add the oil and once it is hot add the onion along with the garlic; stir fry for 3 Minutes or until the onion is transparent. Add the yellow chili pepper, salt and pepper; cook for a couple of minutes. Incorporate the coriander and continue cooking for 2 More Minutes; then press Cancel.
  • Add broth, chicken giblets and rice. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to about 15 Minutes.
  • Add peas, carrot, corn, and bell pepper. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup again and set the time to about 5 Minutes.
  • Serve soup hot, with an optional side of yellow potatoes.
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