Healthy Arroz Con Pollo

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.

Submitted 2/2/12.
Source: Chef Ingrid Hoffmann
Submitted By: b smith

Healthy Arroz Con Pollo