4 pounds whole chicken
THE ADOBO
2 teaspoons olive oil
2 cloves garlic — minced
3 teaspoons oregano
1 teaspoon vinegar or fresh squeezed lime juice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
THE STOCK
1 clove garlic — smashed
1 onion — coarsely chopped
1 stalk celery — cut up
5 sprigs cilantro
chicken neck, back and wing tips
THE RECAITO
1 onion
2 green bell peppers — cored and seeded
several sprigs of cilantro — to taste

3 tablespoons olive oil
1/2 cup salt pork, diced — optional
8 ounces tomato sauce
1 1/2 cups beer — optional
2 cups rice
18 pimento stuffed green olives — coarsely chopped
3 teaspoons capers
1 cup frozen peas — defrosted

Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, 2
breast halves and a back piece. Reserve the back, neck and wing tips for the
stock. Mix all the ingredients for the Adobo and rub over the remaining chicken
pieces. Refrigerate overnight, or let sit, covered, at room temperature for
1 hour. Make the stock. In a large pot put the neck, back and wing tips in 4
cups
water with garlic, onion, celery and cilantro. Bring to a boil, reduce heat,
and simmer, uncovered, for 2 – 3 hours. Strain out solids and return stock
to pot. Coarsely chop Recaito ingredients then place in a food processor and
process until finely chopped but not watery, about 8 – 10 pulses. Heat the oil
in a large Dutch oven. Add the salt pork, if using, and cook 3 – 5 minutes. Add
chicken thighs and drumsticks and cook 5 minutes. Add
remaining chicken pieces and cook another 10 minutes, turning to brown on
all sides. Remove and set aside. Add Recaito to pot and cook 5 minutes. Add
tomato sauce, peas then 3 cups chicken stock(or 1 1/2 cups stock and 1 1/2
cups beer if using) and the rice. Bring to a boil, return chicken to the pan
and add olives, capers and salt, if necessary. Reduce heat and simmer,
uncovered, until all the surface liquid is absorbed. With a wooden spoon
stir rice up from the bottom. Reduce heat to very low, cover and cook for 1
hour, stirring every 15 minutes to turn the rice up from the bottom of the
pan.

NOTES : Turn chicken and rice out onto a plate and garnish with pimento
strips before serving.