My first taste of Peruvian food was at a small chain that serves great Peruvian food, and I'm thrilled to finally be able to create my own version of its Aguadito de Pollo. I gave it some pizazz by loading it up with tidbits of colorful vegetables, such as green beans, carrots and potatoes.

Serves 4


  • 1 bunch cilantro
  • 1/2 cup water
  • 3 cloves garlic
  • 1 Tbsp. tallow or coconut oil
  • 1 pound boneless, skinless chicken thighs, chopped into 1/2" cubes
  • Sea salt
  • 1 medium onion, chopped
  • 1/2 tsp. fish sauce
  • 5 cups Chicken Bone Broth (see recipe, below)
  • 1/4 pound green beans, chopped into 1/2" pieces
  • 1/4 pound carrots, chopped into 1/4" cubes
  • 1/4 pound potatoes, chopped into 1/4" cubes
  • 2 Tbsp. uncooked white rice
  • 2 Tbsp. lime juice
  • Lime wedges for serving


    Place the cilantro, water and garlic in a blender. Pulse until it is a pasty consistency.

    Add tallow to a Dutch oven pan over medium heat. Generously season the chicken with sea salt and brown for 8 minutes, stirring occasionally. Add the cilantro puree, onions and fish sauce. Mix and let it cook for 5 minutes. Add the bone broth and bring to a boil.

    Reduce the heat to low. Cover and simmer for 35 minutes. Add the green beans, carrots, potatoes and rice. Cover and simmer for 15 more minutes. Add the lime juice before serving and serve with lime wedges.

    Chicken Bone Broth

    A pressure cooker with gelatinous chicken pieces such as feet and necks produces the most nutrient-dense broth in less than an hour. I am never without bone broth in my freezer because store-bought doesn't even come close!

    Makes 4 to 5 cups


  • 1 pound chicken necks or feet
  • 1 pound chicken backs
  • 1 onion, quartered
  • 1 carrot, cut in half
  • 1 rib celery, cut in half
  • 1 tsp. whole peppercorns
  • 2 tsp. apple cider vinegar
  • 1 tsp. sea salt
  • Large glass jar


    Place all the ingredients into a pressure cooker. Add enough water to cover the top of the bones. Secure the lid and let it boil on medium-high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and set the timer for 35 minutes. Turn off the heat and let it sit for 10 to 15 minutes to naturally release the pressure.

    Once it is cool enough to handle, place a sieve on top of a glass jar and pour the broth in it. Cover tightly and keep in the fridge or freezer.

    From One-Pot Paleo (Page Street) by Jenny Castaneda.

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