Arroz Aguado (Nicaraguan Chicken And Rice Stew) Recipe Recipe

Name: Arroz Aguado (Nicaraguan Chicken And Rice Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, finely chopped (about 1 cup); 3 celery stalks, thinly sliced crosswise (about 1 1/2 cups); 3 medium carrots, cut into 1/2 inch-thick slices (about 1 1/2 cups); 2 whole canned plum tomatoes, sliced into 1/2 inch-thick slices, plus 2 tablespoons liquid; 4 cloves garlic, smashed; Kosher salt and freshly ground black pepper; 2 bone-in, skin-on split chicken breasts, cut in half crosswise (about 1 pound total); 4 bone-in, skin-on chicken thighs (about 12 ounces total); 1 quart chicken broth; 3 cups water; 1 cup long-grain white rice; 10 to 12 stems fresh cilantro with leaves; 2 sprigs fresh mint; 3 medium red potatoes, scrubbed and cut into 1 inch cubes; 1 medium zucchini, quartered lengthwise and cut into 1/2 inch-thick pieces crosswise (about 1 cup); 1 cup fresh cilantro leaves, chopped; 1/4 cup fresh mint, chopped; 2 limes, cut into wedges; 1 ripe avocado, cut into1/4 inch cubes; Pickled jalapeno chiles, to taste

Servings: persons

1 tablespoon vegetable oil
1 medium yellow onion, finely chopped (about 1 cup)
3 celery stalks, thinly sliced crosswise (about 1 1/2 cups)
3 medium carrots, cut into 1/2 inch-thick slices (about 1 1/2 cups)
2 whole canned plum tomatoes, sliced into 1/2 inch-thick slices, plus 2 tablespoons liquid
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 bone-in, skin-on split chicken breasts, cut in half crosswise (about 1 pound total)
4 bone-in, skin-on chicken thighs (about 12 ounces total)
1 quart chicken broth
3 cups water
1 cup long-grain white rice
10 to 12 stems fresh cilantro with leaves
2 sprigs fresh mint
3 medium red potatoes, scrubbed and cut into 1 inch cubes
1 medium zucchini, quartered lengthwise and cut into 1/2 inch-thick pieces crosswise (about 1 cup)
1 cup fresh cilantro leaves, chopped
1/4 cup fresh mint, chopped
2 limes, cut into wedges
1 ripe avocado, cut into1/4 inch cubes
Pickled jalapeno chiles, to taste

1
Heat oil in large pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, carrots, tomatoes and juice, garlic, and 1 teaspoon salt and cook, stirring, until onion is softened and translucent, 5 to 7 minutes.
2
Season chicken with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Bring to a boil over high heat, then, reduce heat to medium-low and simmer, skimming surface from time to time. Simmer until chicken is cooked through, about 25 minutes. With tongs, remove chicken and place in bowl. Remove and discard cilantro and mint.
3
Stir potatoes and zucchini into pot and cook until fork-tender, about 15 minutes. Meanwhile, using 2 forks, carefully remove and discard chicken skin and bones. Shred chicken and return to pot. Adjust seasonings with salt and pepper.
4
Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapenos.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium yellow onion, finely chopped (about 1 cup), 3 celery stalks, thinly sliced crosswise (about 1 1/2 cups), 3 medium carrots, cut into 1/2 inch-thick slices (about 1 1/2 cups), and more.

Yes, Arroz Aguado (Nicaraguan Chicken And Rice Stew) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Aguado (Nicaraguan Chicken And Rice Stew) Recipe

How did you like this recipe?

Frequently Asked Questions