Steps
- Rub 1.8kg of bone-in chicken pieces with 2 teaspoons of ground cumin, 2 teaspoons of ground achiote, salt, and pepper.
- Put 1 cup of mild beer, 1 cup of naranjilla juice, 1 chopped onion, 6 garlic cloves, 4 quartered tomatoes, and 2 seeded and chopped bell peppers in a blender.
- Add 1 bunch of cilantro, the leaves of 1 bunch of parsley, and 2 teaspoons of dried oregano, reserving a little cilantro and parsley. Blend until smooth.
- Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat and brown the chicken. Pour in the blended sauce and bring to a boil.
- Reduce to low heat and cook for about 1 hour, until the chicken is tender and reaches 165°F / 74°C.
- If the sauce is thin, lift out the chicken, increase the heat, and reduce for 10-15 minutes, until thick. Return the chicken and stir in the finely chopped reserved herbs.