arroz con pollo

Serves 
6
Ingredients 

1 3 to 4-pound chicken, cut in 8 serving pieces, rinsed and patted dry

1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced

4 cups homemade or canned low-sodium chicken broth

1 cup light beer, such as lager

3 tablespoons Delicioso adobo

3 tablespoons Worcestershire sauce

1 cup chopped fresh cilantro leaves

6 garlic cloves, coarsely chopped

3 cups white rice

1 cup fresh or frozen peas

2 medium carrots, finely diced

8 ounces green beans, trimmed and quartered

1 cup ketchup

1 teaspoon salt

3 tablespoons unsalted butter

1/2 red bell pepper, cored, seeded, ribbed and thinly sliced

1/2 green bell pepper, cored, seeded, ribbed and thinly sliced

1 cup pimento stuffed olives

instructions
1 
Place the chicken, quartered onions, 1 cup of chicken broth, the beer, adobo, Worcestershire sauce, half of the cilantro, and the garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once it is cool, remove the meat from the bones, shred it, and set aside. Strain the broth into a bowl through a fine-mesh sieve, discarding the onion pieces.
2 
Pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equals 4 cups. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.
3 
Meanwhile, melt the butter in a large skillet over medium heat. Add the bell peppers and the sliced onions and cook until they’re tender, about 8 minutes. Add the shredded chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.