Nicaraguan Chicken Stew with Rice Recipe

ingredients

• 1 pound chicken (bone-in cut or whole breast)
• 1 cup long grain white rice, washed and drained
• 1 medium onion, diced
• 2-3 garlic cloves, minced
• 1 large tomato, diced
• 1 small green bell pepper, cut into cubes
• 5 sprigs of mint (or yerba buena), chopped
• 2 tsp salt
• 1/4 teaspoon achiote powder (optional)
• juice of 2 lemon
• 8 cups chicken broth (or water)
• Fresh cilantro (for garnish)

Help

1. Preparation of chickens:

• In a large saucepan, combine chicken, broth (or water), chopped onion, garlic, tomatoes, paprika, mint, salt and achiote powder. Bring to a boil over high heat.

1. Cook the chicken:

• Reduce heat to medium-low and simmer for 20 minutes or until chicken is cooked through. If using whole breasts, remove them once cooked and cut the meat.

1. Add rice:

• Add the washed rice in the pot. Be sure to distribute them evenly. Continue cooking over low heat for 15 minutes or until the rice is tender and absorbs some of the liquid. If it seems too dry, add more broth or water as needed.

1. Finishing the dish:

• If you remove the chicken to slice, add it back to the pot as soon as the rice is cooked. Add lemon juice and adjust spices if necessary.

1. Servants:

• Scoop into bowls and garnish with fresh cilantro. Serve hot.

This dish can be customized with additional vegetables such as carrots or potatoes based on your preferences. Enjoy your comfort plate from Arroz Aguado!