Arroz Con Pollo Delicioso Style

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This is an ingrid hoffmann recipe. She grew up eating this at least once a week in columbia. She says that there are never leftovers when she makes this recipe. If you need a faster fix, you can use frozen mixed peas and carrots and frozen green beans instead of fresh.

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Steps

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Put the chicken , quartered onion , 1 cup of the chicken broth , the beer , adobo , worcestershire sauce , half of the cilantro and the garlic into a large pot or skillet over high heat.

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Bring to a boil , reduce heat to medium low , cover and simmer until the chicken is cooked through , about 30 to 35 minutes.

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Remove chicken to a plate and set aside to cool.

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Once it is cool , remvoe the meat from the bones , shred it and set it aside.

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Discard the skin and bones.

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Strain the broth into a bowl through a fine-mesh sieve , discarding the onion pieces.

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Pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equal 4 cups.

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Return it to the pot and add the rice , peas , carrots , green beans , ketchup and salt.

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Stir well and bring to a boil.

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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 - about 25 minutes.

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Meanwhile , m.

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Ingredients

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chicken, yellow onion, chicken broth, light beer, adobo seasoning, worcestershire sauce, cilantro leaf, garlic cloves, white rice, peas, carrots, green beans, ketchup, salt, unsalted butter, red bell pepper, green bell pepper, pimento stuffed olive