Arroz con Pollo

In Hoffmann’s take on this traditional Latin American dish, she uses brown rice and lots of veggies for crunch and texture.
Arroz con Pollo


1 3½-pound organic chicken cut into 8 pieces, skin removed
4 cups reduced-sodium chicken broth
1 cup light beer
1 medium yellow onion, quartered
1 cup chopped fresh cilantro
6 garlic cloves, coarsely chopped
3 tablespoons Worcestershire sauce
2 tablespoons adobo seasoning blend
2 cups organic brown rice
8 ounces green beans, trimmed and cut into 1-inch pieces
2 medium carrots, diced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 cup homemade ketchup (recipe here LINK)
1 cup frozen peas
1 cup pimiento-stuffed olives

Nutrition Facts

Per serving: 347 calories, 6 g fat (1.2 g saturated), 48 g carbohydrates, 25 g protein, 6 g fiber, 635 mg sodium (28% Daily Value).

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1. Combine the chicken, broth, beer, onion, ½ cup cilantro, garlic, Worcestershire, and seasoning blend in a Dutch oven or large saucepan; bring to a boil. Reduce the heat and simmer, covered, 35 minutes. With a slotted spoon, transfer chicken to a plate. When cool enough to handle, shred the chicken and discard the bones; set aside.

2. Strain the cooking liquid, discarding the onions and cilantro. Return to the pot and set over medium-high heat. Add the rice, green beans, and carrots; bring to a boil, then simmer, covered, 40 minutes.

3. Meanwhile, in a nonstick skillet, cook the bell peppers, and onion slices, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes. Stir in the shredded chicken.

4. Add chicken to the rice. Stir in 1 cup of homemade ketchup, peas, and olives; heat through. Remove from heat. Stir in the remaining ½ cup cilantro and serve.