Make Recipes: #315560, #315446, #315561, #315559. It should take less than 30 minutes to make all of these condiment/spice recipes.
Remove skin and excess fat from chicken. Marinate chicken in adobo marinade, Puerto Rican Adobo Marinade, for 8-24 hours in the refrigerator.
Remove chicken from marinade, draining off any excess. Sprinkle chicken with Adobo Seasoning, Dry Adobo Spice Mix. In a large dutch oven or heavy pot, add oil, chorizo and chicken. Over medium heat, cook until chicken is just browned on both sides, approximately 5 minutes. Add the Sofrito mixture, Puerto Rican Sofrito, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, bay leaves and 4 tablespoons Olive and Pepper Mix, Alcaparrado - Puerto Rican Olive & Pepper Mix. While stirring, cook for 2 minutes.
Stir in tomatoes, beer, broth, and rice; bring to a boil making sure rice is submerged.
Reduce heat to low, covering mixture with a tight fitting lid. DO NOT REMOVE THE LID! Continue to cook over low heat for 20 minutes.
DO NOT REMOVE THE LID! Turn off the heat and let stand for 10 minutes. Remove the lid after 10 minutes and serve. If desired, garnish with additional Olive and Pepper Mix, Alcaparrado - Puerto Rican Olive & Pepper Mix, over rice.