Arroz Aguado Nicaraguese ( Nicaraguan Chicken and Rice Stew)
"Submitted by Ms. Stephanie ( Joseph Orthodontics, Columbia)"Serves 8 | Prep Time 15 min. | Cook Time 35 min.
Why I Love This Recipe
If you love the Mexican dish Arroz con Pollo, then you will love this delicious traditional Nicaraguan stew version. This is another excellent stew/soup option for those days that your teeth are not on board to help you with eating. Occasionally, soreness can make you feel rundown, this hearty meal is the pick-me-up you need.
Ingredients You'll Need
1 Tbsp. Vegetable Oil
1 Medium Yellow Onion (finely chopped, will yield about a cup)
2 Whole Canned Plum Tomatoes (sliced into 1/2-inch think slices, plus 2 Tbsp. of liquid)
4 Cloves of Garlic (smashed)
Salt and Pepper (to taste)
2 Chicken breasts ( skin on and split, cut in half crosswise)(yields about 1 lb.)
4 Chicken thighs ( Bone-in and skin on)
1 Qt. Chicken Broth
3 Cups of Water
1 Cup Long-Grain White Rice
10-12 stems of fresh Cilantro with leaves
2 Sprigs of fresh Mint
2 Limes (cut into wedges)
Heat oil in large pot over medium-high heat until shimmering.
Add onion, tomatoes (and juice), garlic, and 1 tsp. salt and sauté.
Stir until onions have softened and are translucent ( about 5-7 min.)
Season chicken with salt and pepper, then 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.
***( be sure to skim the surface for excess oil from time to time)
Simmer until chicken is cooked through ( about 25 min.)
With tongs, remove the chicken and place it in a bowl. Using two forks remove and discard chicken skin and bones.
Shred the chicken and return it to the pot. Adjusting seasonings with salt and pepper.
Serve in bowls and garnish with fresh mint and cilantro. Serve with lime wedges on the side.
Pairs Well With
Jalapenos, Thinly Sliced Onions, and Diced Avocado