Creamy Peruvian Turkey Aguadito with Toasted Rice, Aji Amarillo and Corn

Instructions

1. 1

   1. Wash the cilantro and blend it with 120 ml (1/2 cup) of the poultry broth until smooth and bright green. Set aside.

2. 2

   2. Heat a large pot over medium heat and add the vegetable oil. Brown the turkey pieces for 5 to 6 minutes, stirring, until lightly colored. Season with half of the salt and the black pepper. Remove and set aside.

3. 3

   3. In the same pot, add the red onion and cook for 4 minutes until softened. Add the garlic and aji amarillo paste, and cook 2 more minutes, stirring so the flavor base concentrates without burning.

4. 4

   4. Add 120 g (2/3 cup) of the white rice to the flavor base and toast for 2 minutes, stirring well so it absorbs the seasonings. Return the browned turkey to the pot.

5. 5

   5. Pour in the remaining hot poultry broth along with the blended cilantro. Add the carrot, yellow potato, corn, peas, and dried oregano. Stir well and bring to a gentle boil.

6. 6

   6. Once it starts boiling, reduce to medium-low heat and cook partially covered for 25 minutes, stirring occasionally, until the turkey is tender and the vegetables are cooked through.

7. 7

   7. Meanwhile, cook the remaining 60 g (1/3 cup) white rice separately in 180 ml (3/4 cup) water for 12 to 15 minutes until very soft. Blend that cooked rice with 120 ml (1/2 cup) broth taken from the pot until it forms a light rice cream.

8. 8

   8. Stir the rice cream into the pot to give the soup a silkier texture. Cook 3 more minutes, stirring constantly. Adjust with the remaining salt and add the lime juice.

9. 9

   9. If you want to hold the aguadito hot before serving, you may keep it for 5 minutes in a preheated oven at 200°F (95°C) in a covered oven-safe dish, or simply serve right away.

10. 10

    10. Serve the creamy turkey aguadito piping hot, making sure each portion includes turkey, rice, and vegetables.