Arroz Aguado Nicaraguan Chicken and Rice Stew Recipe

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 into1/4 inch cubes
• Pickled jalapeño chiles, to taste

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