2 directions: 'Place chicken, quartered onions, 1 C. broth, beer, adobo, Worcestershire
3 sauce, ½ of the cilantro, and garlic in a large pot or skillet over high heat. Bring
4 to a boil, reduce heat to medium-low, cover, and simmer until chicken is cooked
5 through, 30-35 min. Remove the chicken to a plate and set aside to cool; once
6 cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve
7 discarding the onion pieces.
10 Pour the broth into a measuring cup and add water to make 4 C. liquid. Return
11 it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup,
12 and salt. Stir well and bring to a boil. Let the liquid evaporate to just below
13 the level of the rice, about 10 min., and then reduce the heat to low, cover,
14 and cook until the rice is tender and fully cooked, 25 min.
17 Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers
18 and the remaining sliced onions and cook until they’re tender, 8 min. Shred the
19 cooked chicken meat discarding the skin and bones, and add the chicken to the
20 vegetables. Cook until it is heated through, 2 to 3 min. Fluff the rice with
21 a fork and add the chicken and vegetables to the rice mixture. Stir in the olives,
22 sprinkle with the remaining cilantro and serve.'
30 name: Chicken, cut into 8 serving pieces
37 name: Yellow Onion, quartered, plus ½ yellow onion, thinly sliced
44 name: Chicken Broth, low-sodium
51 name: Light Beer, such as lager
65 name: Worcestershire Sauce
72 name: fresh Cilantro Leaves
79 name: garlic, roughly chopped
86 name: White Rice, uncooked
93 name: fresh or frozen Peas
100 name: Carrots, finely diced
107 name: Green Beans, trimmed and quartered
128 name: unsalted butter
135 name: Red Bell Pepper, cored, seeded, ribbed and thinly sliced
142 name: Green Bell Pepper, cored, seeded, ribbed & thinly sliced
149 name: Pimento Stuffed Olives
152 name: Arroz con Pollo