Arroz Aguado (Nicaraguan Hen and Rice Stew) Recipe

Arroz aguado is a variation on the traditional Nicaraguan rooster soup, which is laden with an assortment of seasonal greens and bone-in rooster gadgets. Yerba buena, a further rustic cousin of mint, along with cilantro are added to the soup, which offers a selected discover to the soup and differentiates it from American soups.

Arroz aguado interprets into “mushy rice,” and, whatever the inclusion of rooster and greens, it’s the presence of rice that defines the dish and turns it from soup into stew. Fairly than add cooked prolonged grain white rice to the soup when it’s accomplished, it is included inside the earliest stage of preparation to make sure fairly blown-out, “mushy” grains.

This one-pot meal is easy to assemble and further nurturing than a can of rooster noodle soup. Satisfying in its simplicity, and very best for in case you’re feeling run down.

Observe: When reheating leftovers, add a bit further rooster broth as a result of the rice will proceed to absorb liquid as a result of it sits.

Arroz Aguado (Nicaraguan Hen and Rice Stew) Recipe

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For the Stew:

1 tablespoon vegetable oil
1 medium yellow onionfinely chopped (about 1 cup)
3 celery stalksthinly sliced crosswise (about 1 1/2 cups)
3 medium carrotsdecrease into 1/2 inch-thick slices (about 1 1/2 cups)
2 complete canned plum tomatoessliced into 1/2 inch-thick slices, plus 2 tablespoons liquid
4 cloves garlicsmashed
Kosher salt and freshly flooring black pepper
2 bone-in, skin-on break up rooster breastsdecrease in half crosswise (about 1 pound entire)
4 bone-in, skin-on rooster thighs (about 12 ounces entire)
1 quart rooster broth
3 cups water
1 cup long-grain white rice
10 to 12 stems modern cilantro with leaves
2 sprigs modern mint
3 medium purple potatoesscrubbed and decrease into 1 inch cubes
1 medium zucchiniquartered lengthwise and decrease into 1/2 inch-thick gadgets crosswise (about 1 cup)

For the Assembly

1 cup modern cilantro leaveschopped
1/4 cup modern mintchopped
2 limesdecrease into wedges
1 ripe avocadodecrease into 1/4 inch cubes
Pickled jalapeño chilesto fashion

Heat oil in huge pot or Dutch oven over medium-high heat until shimmering. Add onion, celery, carrots, tomatoes and juice, garlic, and 1 teaspoon salt and put together dinner, stirring, until onion is softened and translucent, 5 to 7 minutes.
Season rooster with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Ship to a boil over extreme heat, then, in the reduction of heat to medium-low and simmer, skimming flooring once in a while. Simmer until rooster is cooked through, about 25 minutes. With tongs, take away rooster and place in bowl. Take away and discard cilantro and mint.
Stir potatoes and zucchini into pot and put together dinner until fork-tender, about quarter-hour. Within the meantime, using 2 forks, fastidiously take away and discard rooster pores and pores and skin and bones. Shred rooster and return to pot. Regulate seasonings with salt and pepper.
Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.