1green bell pepperwithout veins and no seeds, cut into small pieces
2tablespoonsaji amarillo yellow chili paste
1cupcoriander leavescilantro blended
3potatoesyellow, peeled and diced
To make the Chicken broth
Remove the stem and seeds from the chili pepper, cut it into two parts. Peel the garlic. Peel the onion and cut it in half. Cut the stalk of the chives and slice into large pieces.
Place the six cups of water in a large pot. Add a teaspoon of salt and the vegetables that you prepared in the previous step, and the chicken cut into pieces. Cook over medium heat for about 25 minutes, until the chicken is cooked.
Strain the broth, removed the vegetables, and reserve the chicken pieces and broth.
To prepare the aguadito
Prepare the vegetables for the soup: peel the onion, and cut it into small squares. Cut the stem of the green bell pepper, extract the seeds and veins. Cut it into small squares. Peel the carrot and cut it into cubes. Peel the potatoes and cut each them into four pieces.
In another pot, place three tablespoons of oil. When it is hot, fry the garlic and onion. Then add the diced green pepper. Without stopping stirring, add the yellow chili paste. Lastly, add the carrots, cut into small squares. Cook for a couple of minutes before adding the other ingredients.
Add all the chicken broth, the cooked chicken, the cilantro juice, and the corns. Cook for about ten minutes over medium heat, uncovered.
Add the potatoes and rice. Stir and continue cooking for about ten more minutes.
Lastly, add the green peas and chicken gizzards. At this point, you should only cook for an additional five to ten minutes and turn off.
Taste and add salt to taste. If you wish, decorate with some coriander leaves.