Recipe by LifeIsGood
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.
Top Review by IngridH
I enjoyed this dish. The olives were omitted, as my friend really doesn't care for them. Cooking the chicken with all of the seasonings made a wonderful stock which added lots of flavor both to the meat and the rice. After removing the meat and straining out the solids, I skimmed the fat off of the remaining broth before serving- for a half recipe, 1/4 cup of fat was removed! I cut this in half, hoping to have dinner for myself and a friend, plus leftovers for lunch. What I got was enough food to feed at least 4 people- with hearty appetites. I really liked the flavors, and the only thing I would change is to leave out the beans and increase the peas- I didn't really enjoy the texture of the beans, but that's personal preference. Thanks for posting!
- 3 -4 lbs chicken, cut into 8 serving pieces. Rinsed and patted dry
- 1 medium yellow onion, quartered
- 1⁄2 medium yellow onion, thinly sliced
- 4 cups chicken broth, divided (homemade or low-sodium canned)
- 1 cup light beer
- 3 tablespoons adobo seasoning (not the sauce)
- 3 tablespoons Worcestershire sauce
- 1 cup cilantro leaf, chopped, divided
- 6 garlic cloves, coarsley chopped
- 3 cups white rice
- 1 cup peas (fresh or frozen)
- 2 medium carrots, finely diced
- 8 ounces green beans, trimmed and quartered
- 1 cup ketchup
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1⁄2 red bell pepper, cored, seeded, ribbed and thinly sliced
- 1⁄2 green bell pepper, cored, seeded, ribbed and thinly sliced
- 1 cup pimento stuffed olive
Directions See How It's Made
- 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. Bring to a boil, reduce heat to medium low, cover and simmer until the chicken is cooked through, about 30 to 35 minutes. Remove chicken to a plate and set aside to cool. Once it is cool, remvoe the meat from the bones, shred it and set it aside. Discard the skin and bones. Strain the broth into a bowl through a fine-mesh sieve, discarding the onion pieces.
- Pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equal 4 cups. Return it to the pot 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 - about 25 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the bell peppers and the sliced onions and cook until they are tender, about 8 minutes. Add the shredded chicken to the veggies. Cook until it is heated through, about 2-3 minutes. Fluff the rice with a fork and add the chicken and veggies to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve!