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1. Clean the chicken with lemon & 1 tbsp salt. Rub the chicken like you're making love to it ;) Let the chicken sit in the mix for about 30 min. This will almost bleach the chicken making it super white and will assist in tenderizing it as well.
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2. Rinse the chicken well with cold water then cut the chicken into 8 pcs. Pat dry with paper towel.
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3. Heat a 4 quart cast iron pot (or a pot of your choice) and add 1 tbsp olive oil. Brown chicken lightly. Set chicken aside. Empty out remaining oil from pot. bring pot back to stove.
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4. Add 1 tbsp achiote oil into pot
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5. Add refrito (onions, green peppers, tomato, cilantro, recao leaves)
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6. Saute refrito until limp. Stirring occasionally
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7. Add recao mix (you guys call this sofrito), black aged garlic and sazon mix (organo, garlic powder, black pepper, turmeric, saffron, salt) Stir well. Let cook for 5 minutes.
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8. Add tomato sauce and alcaparrado mix - Stir well. Let cook for 2 min
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9. Stir in Chicken broth and vinegar.
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10. Return chicken to pot. Add the potatoes, carrots and bay leaves - Stir Cover and let cook for about 30 min
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11. Add beer. Stir, cover and cook for 1 hour or until potatoes and carrots are fork tender.
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12. Serve over white rice and enjoy!
