Paso 1

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

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

Paso 2

1/4 kg Onion (8 to 10 ounces), chopped · 8 Garlic cloves · 1 1/2 taza Beer (light) · 1 taza 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 cdta 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.

Paso 3

3 cda 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.

Paso 4

Brown the chicken pieces.

Paso 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).

Paso 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.

Paso 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.

Paso 8

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