Arroz Cabezon - cooking recipe

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

Preparation

In a blender, add the juice of the bitter oranges.
Then add half to an entire large Spanish onion.
Also add two tablespoons of garlic or four cloves.
They will be blended, along with the other items.
Now add the black pepper, cumin, dried oregano, chili powder and paprika.
Season with a little bit of salt to taste.
Pour half cup of red wine vinegar.
And finish by adding the Achiote bars, you can find these at Latin supermarkets or ask at a Specialty store for condimented Annatto.
Blend of the ingredients, to create a deep red sauce.
Put chicken and pork in a large pot.
Pour in the blended ingredients and make sure to mix them well.
Cook,covered at a low to medium heat for two hours.
To plate, place a cup of cooked white or yellow rice and then a cup of the Cabezon sauce over the top.
You can also use the Achiote sauce to marinate other meats -- like fish.