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Healthy Arroz Con Pollo Recipe | |
Mexican Chicken | |
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Ingredients:
· 1 (3 1/2-pound) organic chicken cut into 8 pieces and skin removed· 4 cups organic or reduced-sodium chicken broth · 1 cup light beer · 1 medium yellow onion, cut into quarters · 1cup chopped fresh cilantro · 6 garlic cloves, coarsely chopped · 3 tablespoons Worcestershire sauce · 3 tablespoons organic seasoning blend · 2 cups organic brown rice · 8 oz. green beans, trimmed and cut into 1-inch pieces (about 1 cup) · 2 medium carrot, diced (about ¾ cup) · 1 teaspoon salt · 1 red bell pepper, seeded and thinly sliced · 1 green bell pepper, seeded and thinly sliced · yellow onion, thinly sliced · 1 cup homemade ketchup · 1 cup frozen peas · 1 cup pimiento-stuffed olives
Directions:
1 Combine the chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the chicken is tender and cooked through, about 35 minutes. With a slotted spoon, transfer the chicken to a plate to cool. When cool enough to handle, shred the chicken discarding the bones; set aside. 2 Strain the cooking liquid discarding the onions and cilantro. Return the cooking liquid to the Dutch oven and set over medium-high heat. Add the rice, green beans, carrot and 3/4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the liquid is evaporated and the rice is tender, about 40 minutes. 3 Meanwhile, in a non stick skillet cook the bell peppers, sliced onion, and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the shredded chicken. 4 Add the chicken mixture to the rice mixture. Stir in the ketchup, peas, and olives; heat through. Remove from the heat. Stir in the remaining 1/2 cup cilantro. | |