Arroz Aguado (Nicaraguan Chicken and Rice Stew) Recipe

Updated May 06, 2019

Arroz aguado is a variation on the traditional Nicaraguan chicken soup, which is laden with an assortment of seasonal vegetables and bone-in chicken pieces. Yerba buena, a more rustic cousin of mint, as well as cilantro are added to the soup, which adds a distinctive note to the soup and differentiates it from American soups.

Arroz aguado translates into "soft rice," and, despite the inclusion of chicken and vegetables, it's the presence of rice that defines the dish and turns it from soup into stew. Rather than add cooked long grain white rice to the soup when it's finished, it is incorporated in the earliest stage of preparation to guarantee rather blown-out, "soft" grains.

This one-pot meal is easy to assemble and more nurturing than a can of chicken noodle soup. Satisfying in its simplicity, and perfect for when you're feeling run down.

Note: When reheating leftovers, add a bit more chicken broth as the rice will continue to absorb liquid as it sits.

Recipe Details

Arroz Aguado (Nicaraguan Chicken and Rice Stew) Recipe

Active 75 mins

Total 75 mins

Serves 8 servings

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Ingredients

For the Stew:

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)

For the Assembly

1 cup fresh cilantro leaves, chopped
1/4 cup fresh mint, chopped
2 limes, cut into wedges
1 ripe avocado, cut into 1/4 inch cubes
Pickled jalapeño chiles, to taste

Directions

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.
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.
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.
Serve in bowls and garnish with mint and cilantro. Serve with limes, avocado, and jalapeños.

Special Equipment

Large pot or Dutch oven, tongs

Nutrition Facts (per serving)
275	Calories
8g	Fat
34g	Carbs
19g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	275
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	7%
Cholesterol 59mg	20%
Sodium 616mg	27%
Total Carbohydrate 34g	12%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 19g
Vitamin C 36mg	178%
Calcium 67mg	5%
Iron 2mg	11%
Potassium 1059mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.