1medium yellow onionquartered, plus ½ yellow onion, thinly sliced
1cuphomemade or canned low-sodium chicken broth240 ml
1cupbeer240 ml (such as lager – I used Yuengling)
3tablespoonsDelicioso Adobo20 g (recipe below)
3tablespoonsWorcestershire sauce45 ml
1cupchopped fresh cilantro leaves16 g
6garlic clovesroughly chopped
2cupsuncooked white rice370 g
1cupfresh or frozen green peas120 g
2medium carrotsfinely diced
8ouncesgreen beans240 g, trimmed and quartered
1cupketchup240 g
1teaspoonsalt5 ml
3tablespoonsunsalted butter42 g
1red bell pepperseeded and thinly sliced
1green bell pepperseeded and thinly sliced
1cuppimiento-stuffed olives230 g
Delicioso Adobo (yields ~1/2 cup)
1tablespoonlemon pepper seasoning15 ml
1tablespoongarlic powder15 ml
1tablespoononion powder or flakes15 ml
1tablespoondried oregano15 ml
1tablespoonparsley flakes15 ml
1 ½teaspoonground paprika7 ml
1 ½teaspoonground turmeric7 ml
1 ½teaspoonsgrousnd cumin7 ml
1tablespoonsalt15 ml
Instructions
Add the chicken pieces, quartered onion, 1 cup chicken broth, beer, 3 tablespoons Delicioso Adobo, Worcestershire sauce, 1/2 cup cilantro leaves, and garlic in a large saute pan or Dutch oven over high heat.
Bring to a boil then reduce heat to medium-low.
Cover and simmer until the chicken is fully cooked through, 30 to 35 minutes.
Remove the chicken pieces and set aside to cool. Strain the broth mixture through a fine mesh sieve a large measuring cup (at least 4 cups) and discard the onion pieces.
Add water to the broth mixture to make 4 cups of liquid. Return the mixture back to the pot and add the rice, peas, carrots, green beans, ketchup, and salt.
Stir well and bring to a boil.
Cook for 10 minutes and then reduce the heat to low. Cover and cook until the rice is tender and fully cooked, about 25 minutes.
While waiting for the rice to cook, melt the butter in a large saute pan over medium heat. Add the peppers and sliced onion. Cook for 8 minutes or until tender.
Shred the cooked chicken meat, discarding the skin and bones.
Add the chicken to the vegetables. Cook until heated through, about 2-3 minutes.
Fluff the rice with a fork and add the chicken and vegetables to the rice mixture.
Stir in olives, stir in remaining cilantro, and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!