3 to 4 pounds whole chicken cut into pieces or chicken breasts
1 medium onion quartered, plus 1/2 onion thinly sliced
4 cups chicken broth
1 cup light beer, such as lager
3 tablespoons Delicioso Adobo
3 tablespoons worcestershire sauce
1 cup fresh chopped cilantro
6 garlic cloves, roughly 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 butter
1/2 red bell pepper, thinly sliced
1/2 green pepper, thinly sliced
Instructions
Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and 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 cool shred and set aside. Strain the broth into a bowl through a fine mesh sieve discarding the onion pieces.
Pour the broth into a measuring cup and add water to make 4 cups of liquid. 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.
Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the 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. Sprinkle with the remaining cilantro and serve.
Originally Submitted
4/29/2013
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