Aguado de Pollo

Step by stepInstructions

1. Season the chicken with salt and half of the cumin, and brown it in the achiote oil over medium-high heat for 4 to 5 minutes per side; set aside.
2. In the same pot, cook the onion and bell pepper for 5 minutes, add the garlic, oregano, and remaining cumin, and cook 1 minute more.
3. Return the chicken to the pot, add the broth, and bring to a boil; reduce to a simmer and cook for 15 minutes.
4. Add the rice and potatoes and simmer for 18 to 20 minutes, stirring occasionally, until the rice is tender and the soup is golden and brothy.
5. Stir in the cilantro, taste for salt, and rest for 5 minutes before serving.
6. Ladle into bowls and serve with avocado slices and lime wedges.