Chicken Stew (Seco de pollo)

Ingredients:

6 lbs of assorted chicken pieces
6 tbs canola oil
2 red onions, quartered
½ red onion, minced for refrito
10 whole garlic gloves plus 4 minced garlic cloves
2 tsp ground achiote or annatto
4 cups of beer
8 tomatoes, quartered
3 bell peppers, quartered
1 hot pepper (jalapeno or serrano)
1 bunch cilantro, reserve some to add at the end
1 bunch parsley, reserve some to add at the end
1 tsp oregano
2 tsp cumin
Salt and pepper to taste
Sides
Arroz amarillo or yellow rice
Fried ripe plantains
Whole potatoes sauteed in butter
Avocado slices
Pickled radish salad or any other small salad

Directions:

1. Blend the beer, quartered onions, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano and cumin to obtain a smooth puree.
2. In a large saucepan or soup pot heat the oil over medium heat to prepare a refrito or sofrito, add the minced red onion, minced garlic and achiote, cook for 2 minutes.
3. Add the chicken and brown lightly on each side, add the blended puree mix, and cook on low heat until the chicken is very tender and the sauce has thickened, about 2 ½ hours.
4. Add salt and pepper to taste.
5. Add the remaining cilantro and parsley.
6. Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado slices, whole potatoes sauteed in butter and a small salad.