This post is sponsored by Mirum, but opinions expressed are my own.
Everyone has that comfort food they remember growing up. For most, it’s a chicken soup or a stew that mom or grandma made either when you were sick or during those cold winter months. Now, my mom made a killer Parihuela but that was a special occasion thing, and too rich to be comfort. My abuelita’s Aguadito, however, *chef’s kiss* was the perfect comfort food. Just thinking about it right now makes me drool. It’s hearty, aromatic, and just the perfect food you can share on slightly chilly fall day with your family. I just love it. I still do! Mi Ita is 90 years old, and still making amazing food for us grandkids. And she is the one I run to when I need a recipe or feel like taking on a new dish. I want my daughter to not just have this memory too, but to also connect to a piece of her heritage as a form of comfort too. So now that the weather is getting cooler in the evening, I knew I wanted to make her Aguadito, and I just called her up and she gave me what I needed.
Now, my Ita is old school with recipes. She doesn’t believe in measuring by cups/spoons at all. She says things like, you put this and that in and maybe a sprinkle of that other thing. Ask her for amounts, she scoffs and says you don’t need them… just do what I say! LOL
The ingredients aren’t hard to find, and I have changed a few to suit our
My family loved sitting down and sharing a delicious bowl of aguadito, and hopefully yours will too! I have put together this recipe as close as possible to some measurements as I could. If I say a little of this, or a dash of that, well, forgive me…I am my Ita’s grandchild after all.
- 6-8 chicken pieces, cleaned (I prefer leg & thigh but can be any)
- 1 bunch of cilantro
- 2-3 garlic cloves, minced
- 1 onion diced
- 2 tablespoons dry oregano (1 and 1/2 or less if fresh- chopped)
- 3 tbspn Olive Oil (Ita uses Canola, I like EVOO)
- 1 cup rice
- 3 teaspoons of Knorr Selects® Chicken Granulated Bouillon
- 5 cups of water (2 cups with cilantro)
- salt and pepper
- 1-2 carrots cubes
- 1/2 cup peas
- lime wedges (optional)
Cut off the stems of the cilantro bunch, wash, and then put in a blender. Add 2 cups of water to
In a big pot, heat oil and toss in onions, oregano and minced garlic. Sautee for about 2-4 mins while stirring over medium heat. Add in chicken, with some salt and light pepper and stir for about 7-9 mins to lightly brown both sides of chicken pieces.
Add in remainder of water, bouillon, some more salt (I usually do one sprinkle around the pot) and a few dashes of pepper and stir. Allow to simmer and stir
Add rice to mixture, stir, lower heat and cover. Allow to cook for about 10-12 mins.
Add carrots, peas and corn, stir to mix in. Cover for an additional 5-8 mins.
Serve with lime wedge (I squeeze the lime juice into my bowl, it enhances the flavor…my hubs says it’s fine without, so it’s up to you. Enjoy!