Arroz Cabezon

Ingredients

• 3 lbs boneless skinless chicken thighs
• 3 lbs lean pork, in large squares
• 1 1/2 achiote paste, bars
• 1/2 cup red wine vinegar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1/2 cup Spanish onion
• 4 garlic cloves
• 4 bitter oranges
• salt

Directions

1. 1

   In a blender, add the juice of the bitter oranges.

2. 2

   Then add half to an entire large Spanish onion.

3. 3

   Also add two tablespoons of garlic or four cloves.

4. 4

   They will be blended, along with the other items.

5. 5

   Now add the black pepper, cumin, dried oregano, chili powder and paprika.

6. 6

   Season with a little bit of salt to taste.

7. 7

   Pour half cup of red wine vinegar.

8. 8

   And finish by adding the Achiote bars, you can find these at Latin supermarkets or ask at a Specialty store for condimented Annatto.

9. 9

   Blend of the ingredients, to create a deep red sauce.

10. 10

    Put chicken and pork in a large pot.

11. 11

    Pour in the blended ingredients and make sure to mix them well.

12. 12

    Cook,covered at a low to medium heat for two hours.

13. 13

    To plate, place a cup of cooked white or yellow rice and then a cup of the Cabezón sauce over the top.

14. 14

    You can also use the Achiote sauce to marinate other meats -- like fish.