#vegan aguadito de pollo

[deliciously-vegan]

Vegan Aguadito de Pollo

(Peruvian "Chicken" Vegetable Stew)

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1 tbsp olive oil 1 white onion, peeled and chopped 1 green pepper, cored and chopped

3 cloves garlic, peeled and minced

1 bunch cilantro leaves 1 cup vegetable bouillon the juice of 1 lime 1/2 tsp salt 1/4 tsp pepper

2 cans (500 ml each) young green jackfruit, drained and rinsed

5 cups vegetable bouillon 2 cups chopped (and peeled) white potato 1 cup chopped (and peeled) carrots 1 red pepper, cored and chopped 1/2 cup white rice 1 tbsp cumin 1 tbsp aji amarillo paste

1/2 cup frozen corn kernels 1/2 cup frozen green peas

1 tbsp agave 3-4 green onions, chopped

Heat olive oil in a large saucepan over medium-low heat. Sauté onion and green pepper for several minutes. Add garlic and sauté for another minute or two. Transfer to a blender. Add the; cilantro leaves, vegetable bouillon, lime juice, salt, and pepper. Purée until smooth and creamy. Set aside.

Place drained jackfruit in a food processor. Blitz a few times until shredded.

Place 5 cups vegetable bouillon in saucepan. Stir in the shredded jackfruit along with the; chopped potatoes, carrots and red pepper, rice, cumin, and aji amarillo. Turn heat to high. Once soup reaches a boil, reduce to low temperature and simmer for about 10 minutes, stirring occasionally. 

Stir in the corn kernels and green peas along with the puréed green sauce from blender. Heat for another 2-3 minutes.

Stir in the agave and green onions and serve.