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1
Working in batches if necessary, place the spices in a spice mill or coffee grinder reserved for the purpose and grid until very fine. Strain the powder through a fine-mesh sieve over a bowl, crumbling any remaining bits of debris through the sieve with your fingers. return anything left in the sieve to the grinder and process again. Pass through the sieve and discard any residue.
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2
Place the ground spices, garlic, and vinegar in the jar of a blender or a small food processor. Puree for several minutes, scraping down the sides of the jar as needed, until the mixture turns into a smooth paste. You will need 5 tablespoons of the paste for the chicken; store the remainder in an airtight container for another use.
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3
Remove the chicken from the brine, rinse, and pat dry; discard the brining solution. Transfer the chicken to a shallow baking dish or resealable plastic bag. Place the remaining marinade ingredients in the jar of a blender and process until thoroughly liquefied. Pour the marinade over the chicken and allow to rest 30 minutes at room temperature.
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4
In a very large, deep skillet that has a lid, heat the fat until shimmering. Remove the chicken from the marinade, reserving any extra marinade. Brown the chicken over high heat a few pieces at a time to avoid crowding, turning once, 2-3 minutes per side. Transfer the browned pieces to a platter.
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5
Return the chicken to the skillet. Add the water and bring to a boil, then reduce the heat to a simmer. Drain the potatoes, cover them with the leftover marinade, and toss to coat thoroughly. Arrange the potatoes in a single layer on the chicken and pour on any remaining marinade. Layer on the onion, bell pepper, and tomatoes, in that order, distributing them evenly over the potatoes. Finish with the fresh and dried whole chiles. Cover and cook 15-20 minutes, or until the chicken is tender and the vegetables are softened. The chicken should reach an internal temperature of 165 F (74 C); do not overcook. If the chicken is done but the potatoes aren't yet tender, remove the chicken to a plate and allow the vegetables to cook a bit longer, then return the chicken to the skillet. Remove the pan from heat, cover, and allow to rest 15-20 minutes prior to serving to enhance flavors.
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6
To brine the chicken, dissolve 1/2 cup (145 g) sea salt and 1/2 cup (100 g) sugar in 1 gallon (4 L) cold water in a large bowl. Add 2 teaspoons (8 g) coarsely crushed black peppercorns and 10 coarsely crushed allspice berries. Place the chicken in the brine and refrigerate for 2 to 3 hours. Drain the chicken, rinse under cold water, and pat dry with paper towels. Discard the brining solution.
