:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__06__20120614-127677-arroz-aguado-610-e82e8be559cc4d259d3a780be5184118.jpg?w=1200&resize=1200,0&ssl=1 "Arroz Aguado (Nicaraguan Rooster and Rice Stew) Recipe")
Arroz aguado is a variation on the conventional Nicaraguan hen soup, which is laden with an assortment of seasonal greens and bone-in hen objects. Yerba buena, a further rustic cousin of mint, along with cilantro are added to the soup, which supplies a specific observe to the soup and differentiates it from American soups.
Arroz aguado interprets into “tender rice,” and, whatever the inclusion of hen and greens, it’s the presence of rice that defines the dish and turns it from soup into stew. Comparatively than add cooked prolonged grain white rice to the soup when it’s accomplished, it is built-in throughout the earliest stage of preparation to make sure fairly blown-out, “tender” grains.
This one-pot meal is simple to assemble and additional nurturing than a can of hen noodle soup. Satisfying in its simplicity, and preferrred for everytime you’re feeling run down.
Discover: When reheating leftovers, add a bit further hen broth as a result of the rice will proceed to take in liquid as a result of it sits.
Arroz Aguado (Nicaraguan Hen and Rice Stew) Recipe
Put together dinner Mode
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For the Stew:
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1 tablespoon vegetable oil
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1 medium yellow onionfinely chopped (about 1 cup)
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3 celery stalksthinly sliced crosswise (about 1 1/2 cups)
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3 medium carrotsscale back into 1/2 inch-thick slices (about 1 1/2 cups)
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2 complete canned plum tomatoessliced into 1/2 inch-thick slices, plus 2 tablespoons liquid
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4 cloves garlicsmashed
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Kosher salt and freshly ground black pepper
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2 bone-in, skin-on break up hen breastsscale back in half crosswise (about 1 pound full)
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4 bone-in, skin-on hen thighs (about 12 ounces full)
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1 quart hen broth
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3 cups water
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1 cup long-grain white rice
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10 to 12 stems latest cilantro with leaves
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2 sprigs latest mint
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3 medium purple potatoesscrubbed and scale back into 1 inch cubes
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1 medium zucchiniquartered lengthwise and scale back into 1/2 inch-thick objects crosswise (about 1 cup)
For the Assembly
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1 cup latest cilantro leaveschopped
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1/4 cup latest mintchopped
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2 limesscale back into wedges
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1 ripe avocadoscale back into 1/4 inch cubes
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Pickled jalapeño chilesto model
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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 put together dinner, stirring, until onion is softened and translucent, 5 to 7 minutes.
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Season hen with salt and pepper and add to pot. Add broth, water, rice, cilantro, and mint. Ship to a boil over extreme heat, then, reduce heat to medium-low and simmer, skimming ground once in a while. Simmer until hen is cooked by the use of, about 25 minutes. With tongs, take away hen and place in bowl. Take away and discard cilantro and mint.
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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 hen pores and pores and skin and bones. Shred hen and return to pot. Regulate seasonings with salt and pepper.
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Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.
Specific Instruments
Large pot or Dutch oven, tongs