Ingredients
- 1 large whole chicken, cut in pieces
- 3 tablespoon homemade adobo (see recipe below.)
- 3 tablespoon worcestershire sauce
- 1 tablespoon onion, roughly chopped plus 1/2 onion, sliced
- 1 tablespoon chopped garlic
- 1/2 cup chopped cilantro
- 1 cup beer
- 1 cup chicken broth plus more for rice, about 5 cups
- 3 cup white rice
- 2 cup mixed frozen peas and carrots
- 2 cup frozen, cut green beans
- 1/2 cup ketchup
- 1 teaspoon salt
- 3 tablespoon butter
- 1 cup seeded and thinly sliced red bell pepper
- 1 cup seeded and thinly sliced green bell pepper
- 1 cup pimento stuffed olives
Preparation
Baking Directions:
In a large saucepan combine the chicken pieces, adobo seasoning, Worcestershire sauce, chopped onion, garlic, cilantro, beer and one cup chicken broth.
Place over medium heat and bring to a boil.
Lower the heat, cover and simmer for 30 to 35 minutes or until the chicken is tender and fully cooked.
Remove all the chicken and onion pieces from the liquid and set aside.
Measure the remaining broth and add more chicken broth to make 6 cups of liquid.
Return it to the saucepan along with the rice, frozen peas and carrots, the cut green beans, ketchup and salt.
Stir well and bring to a boil.
Let the liquid evaporate to just below the level of the rice then lower the heat to very low, cover and leave for 25 minutes.
In a skillet melt the butter and cook the remaining onion, red pepper and green pepper over medium heat until tender, about 8 minutes.
Roughly shred the cooled chicken and add to the vegetable mixture.
When the rice is cooked through fluff with a fork and add the chicken pieces, vegetable mixture and olives.
Stir to combine and serve.
