Pairs well with Arroz Aguado (Nicaraguan Watery Rice with Chicken)
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Arroz Aguado (Nicaraguan Watery Rice with Chicken)
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A traditional Nicaraguan comforting and flavorful watery rice soup with chicken rump, vegetables, fresh herbs, and a unique touch of bitter orange juice, perfect for a family lunch or rainy days.
01:00:00 total
Serves 4
medium
Main Various
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Ingredients
- chicken rump pieces - watch the video to see (use the rear part of the chicken, also called chincaca or rabadilla)
- water - watch the video to see (enough to boil chicken and cook rice)
- onion - 1 medium (fresh, whole or chopped)
- tomatoes - 2 medium (fresh, chopped)
- red bell pepper - 1 medium (chopped)
- green bell pepper - 1 medium (chopped)
- garlic - 3 cloves (minced or crushed)
- fresh mint leaves - a handful (from the yard or garden)
- fresh cilantro (or Mexican cilantro) - a handful (or substitute with chicory)
- achiote paste - 1 tablespoon (for color and flavor)
- chicken broth - 1 tablespoon (optional, to enhance flavor)
- dried oregano - 1 tablespoon (herb to intensify flavor)
- uncooked white rice - 1.5 cups (long grain preferred)
- sour orange juice - juice of 3 oranges (juice of 3 bitter oranges)
- plantains - watch the video to see (cooked, to serve as side)
Instructions
- Prepare Chicken Broth: Fill a pot with water and bring it to a boil. Add the chicken rump pieces and cook. Skim off any foam that appears on the surface to keep the broth clear.
- Add Vegetables: Add chopped onion, tomatoes, red and green bell peppers, and garlic to the boiling broth. Stir frequently to combine flavors and colors.
- Add Herbs and Spices: Add fresh mint leaves, cilantro (or chicory), achiote paste for color and flavor, optional chicken broth, and dried oregano. Mix well to release aromas.
- Cook the Rice: Add 1.5 cups of uncooked white rice to the pot. Stir and cook until the rice swells and is fully cooked, absorbing the flavors of the broth and vegetables.
- Add Sour Orange Juice: Squeeze the juice of three bitter oranges (sour oranges) into the pot. This adds a unique acidic flavor that balances the dish and tenderizes the chicken.
- Final Cooking and Serve: Allow the rice to finish cooking until tender and the broth is slightly thickened. Serve hot, traditionally accompanied by cooked plantains.
