Step 1

4 1/2 kg Chicken or hen (various cuts) · 2 tsp Ground cumin · 2 tsp Ground achiote · Salt and pepper to taste

Sprinkle the chicken pieces with ground cumin, ground achiote, salt, and pepper.

Step 2

1/4 kg Onion (8 to 10 ounces), chopped · 8 Garlic cloves · 1 1/2 cup Beer (light) · 1 cup Naranjilla juice (or fresh orange or passion fruit juice) · 0.45 kg Tomatoes, quartered (about 1 pound) · 2 Bell peppers, chopped · 1 Optional: chili pepper or chili powder to taste · 1/2 Cilantro · 1/2 Parsley leaves · 2 tsp Dried oregano

Blend the beer and naranjilla juice with the tomato chunks, onion, garlic cloves, peppers, optional chili, cilantro, parsley, and oregano until a thick sauce forms.

Step 3

3 tbsp Oil

Heat oil in a large pot. If using achiote seeds, add them to the oil over low heat until it releases its color, then remove the seeds before adding chicken.

Step 4

Brown the chicken pieces.

Step 5

Add the blended mixture, bring to a boil, and simmer until the chicken is very tender, about an hour (time may vary for hen or chicken).

Step 6

If the chicken is tender but the sauce isn't thick enough, remove the pieces and cook the sauce over medium/high heat until thickened, about 10-15 minutes.

Step 7

1/2 Cilantro · 1/2 Parsley leaves · 1 Optional: Juice of one orange

Adjust the sauce’s flavor with freshly squeezed orange juice if desired, then return the chicken pieces and add the reserved chopped parsley and cilantro.

Step 8

Serve with yellow rice, fried ripe plantains, avocado, potatoes, or salad.