1 large chicken (about 4 pounds), cut into 8 even-size pieces, or use chicken thighs
3-4 cloves of garlic, peeled
1/2 tsp kosher salt
1 tbsp dried oregano
1 tsp ground cumin
3-4 black peppercorns or 1/2 tsp of ground black pepper
2 tbsps. lime juice or cider vinegar or red wine vinegar
2 tbsps. olive oil
3 tbsps. of achioté oil
1/3 cup of olive oil
1 medium onion, diced
1 Cubanelle pepper (optional), seeded and diced
1/2 cup of sofrito
1 cup of tomato sauce
1 12-ounce beer
3 cups long grain rice
3 1/2 cups chicken stock
3-4 tbsps. alcaparrado, or to taste (optional)
2 tsps. dried oregano, finely ground in the palm of your hand to release flavor
2 tsps. kosher salt (or to taste)
1 tsp. black pepper
1 cup green peas, canned or frozen, thawed, for garnish
1 jar of roasted peppers (pimiento moron) for garnish