Rinse and pat dry 3-4 lbs of chicken, cut into 8 serving pieces.

In a large pot or skillet, combine the chicken, 1 quartered medium yellow onion, 1 cup chicken broth, 1 cup light beer, 3 tablespoons adobo seasoning, 3 tablespoons Worcestershire sauce, half of the chopped cilantro, and 6 coarsley chopped garlic cloves.

Bring to a boil over high heat, then reduce heat to medium low.

Cover and simmer until the chicken is cooked through, about 30-35 minutes.

Remove chicken to a plate and set aside to cool.

Remove the meat from the bones and shred it. 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 the broth to the pot and add 3 cups white rice, 1 cup peas, 2 finely diced medium carrots, 8 ounces quartered green beans, 1 cup ketchup and 1 teaspoon salt.

Stir well and bring to a boil.

Let the liquid evaporate to just below the level of the rice, about 10 minutes, then reduce the heat to low.

Cover and cook until the rice is tender and fully cooked, about 25 minutes.

Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat.

Add 1/2 thinly sliced red bell pepper and 1/2 thinly sliced green bell pepper and 1/2 thinly sliced yellow onion, and cook until they are tender, about 8 minutes.

Add the shredded chicken to the veggies and cook until heated through, about 2-3 minutes.

Fluff the rice with a fork and add the chicken and veggies to the rice mixture.

Stir in 1 cup pimento stuffed olive, sprinkle with the remaining cilantro and serve.