Chicken with Rice recipe

Healthy version of the chef Ingrid Hoffman
Chicken with Rice is one of the most typical dishes and versatile Latin America. Every Latin country has its own version. My recipe is a creation based on the Colombian version, the small changes I made to go in line with a healthy lifestyle. Brown rice replaces white rice and added more vegetables to give it more texture and crisp again. I replaced the tomato sauce (ketchup) sold in the supermarket for a homemade version is easy to prepare and contains much less sugar and contains no additives.
Ingredients:

1 (3 1/2-libras) skinless organic chicken cut into 8 pieces
4 cups organic chicken broth or low sodium
1 cup light beer
1 medium yellow onion cut in quarters
1 cup chopped fresh cilantro
6 cloves garlic, crushed
3 tablespoons Worcestershire sauce (Worcestershire sauce)
3 tablespoons organic seasoning mix
2 cups organic brown rice
8 oz. green beans or green beans (beans) cut into 1-inch pieces (about a cup.)
2 medium carrots, chopped (about ¾ cup.)
1 teaspoon salt
1 pepper (paprika, pepper) and red seeds thinly sliced
1 pepper (paprika, pepper) green seeds and thinly sliced
1 yellow onion, thinly sliced
1 cup tomato sauce (ketchup) homemade (see recipe below)
1 cup peas (peas), frozen
1 cup pimiento-stuffed olives
Preparation:
Mix chicken, chicken broth, beer, onion, ½ cup cilantro, garlic, Worcestershire sauce and seasoning mix in a saucepan until boiling. Reduce heat, cover pot and simmer until chicken is tender and fully cooked (35 minutes approx.). With a slotted spoon move the chicken to a plate to cool. When cool enough to touch, shred the chicken (remove the bones) and book.
Filter or strain the broth it was cooked in this mixture and discard the onions and cilantro. Return the broth to the pan and heat over medium heat. Add rice, beans or green beans (beans), carrots and ¾ teaspoon salt. Bring to boil. Reduce heat and cover the pot until the liquid has evaporated and rice is tender (40 minutes approx.).
Meanwhile, in a non-stick skillet cook the peppers (bell peppers, red peppers), chopped onion and ¼ teaspoon salt. Cook stirring occasionally until vegetables are tender (8 minutes approx.). Add chopped or shredded chicken.
Add this mixture to the mixture of rice. Add the tomato sauce (ketchup), peas (peas) and olives until heated. Remove from heat and add the remaining ½ cup cilantro.
Serves: 9 (or 9 cups)
Preparation time: 45 minutes
Total time: 1 hour and 1/2 (not including the recipe for ketchup)
TOMATO SAUCE (KETCHUP) HOME
1 tablespoon olive oil
1 medium onion, finely chopped
1 (28-ounce) cup of organic tomato paste
1 tablespoon tomato paste
1/2 cup cider vinegar
1/4 cup brown sugar
3/4 teaspoon salt
Preparation:
Heat oil over medium heat in a medium skillet. Add onion and cook, stirring occasionally until onion is tender (8 minutes approx.). Add remaining ingredients and bring to boil. Reduce heat to low, leave it uncovered, stirring occasionally to prevent burning until the tomato sauce (ketchup) is thickened and flavors have blended (1 hour approx.).
Yield: 4 cups
Preparation time: 10 minutes
Total time: 1 hour 10 minutes