Arroz Cabezon

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs boneless skinless chicken thighs
• 3 lbs lean lamb, 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

Recipe

• 1 in a blender, add the juice of the bitter oranges.
• 2 then add half to an entire large spanish onion.
• 3 also add two tablespoons of garlic or four cloves.
• 4 they will be blended, along with the other items.
• 5 now add the black pepper, cumin, dried oregano, chili powder and paprika.
• 6 season with a little bit of salt to taste.
• 7 pour half cup of red wine vinegar.
• 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 blend of the ingredients, to create a deep red sauce.
• 10 put chicken and lamb in a large pot.
• 11 pour in the blended ingredients and make sure to mix them well.
• 12 cook,covered at a low to medium heat for two hours.
• 13 to plate, place a cup of cooked or yellow rice and then a cup of the cabezón sauce over the top.
• 14 you can also use the achiote sauce to marinate other meats -- like fish.