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Chicken Arroz Aguado

Prep 30 min
Total 1 hr 30 min
Ingredients 17
Servings 6

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.

Ingredients

2 tablespoons vegetable oil
1/2 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons chili paste (optional)
1/2 cup cilantro, blended with two tablespoons water
4 chicken thighs, skinless
1 chicken breast, skinless
1/2 cup red bell pepper, cut into small squares
1/2 cup yellow bell pepper, cut into strips
1 cup peas
1 1/2 cup corn
1 cup green beans, cooked
2 cups beer
4 cups chicken stock
Salt and pepper
2 cups Arborio rice
Bell pepper and onion sauce

Directions

1

Heat the oil in a pot over high heat. Add the onion and garlic, and fry for a few minutes or until they look soft. Add the chili paste, if you’ll be using it, and the blended cilantro. Let it cook for a few minutes.
2

Add the chicken and stir well. Add the chicken thighs and the chicken breast, the red and yellow bell peppers, peas, corn, green beans, beer and chicken stock. Season with salt and pepper to taste.
3

Let it boil and cook covered for 20 minutes. Remove the breast, part of the stock and set aside.
4

Keep cooking for another 20 minutes. Add the rice, stir well with a fork and cook over low heat until the rice is al dente, for about 20 minutes or a bit longer, to your taste. If it gets dry, you can add more chicken stock.
5

Serve immediately with bell pepper and onion sauce for a fresh flavor.