When I was a little girl, my mother used to make chicken arroz aguado every Saturday. She did it Nicaraguan style (or Salvadorian, I’m not really sure), and it was simply delicious and filling, so my brothers and I loved it. Years later, when I tried the aguadito made in Peru, I loved how intense and complex its flavors were, and naturally, I started making dishes that combined both styles. Chicken arroz aguado can be as simple or as sophisticated as you want it to be. Just try to use good ingredients and nice homemade chicken stock.
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