3 pieces garlic large cloves, minced and mashed to a paste with salt
2 tablespoons distilled white vinegar
2 teaspoons dried oregano crumbled
4 pieces chicken breast halves with bone halved crosswise
4 pieces chicken drumsticks
4 pieces chicken thighs
3 ounces Spanish chorizo (cured sausage) skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions chopped
1 pieces green bell pepper chopped
3 large cloves garlic chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1.5 teaspoons paprika, preferably the hot stuff plus more to taste
2 pieces Turkish bay leaves or 1 California
1 lb. tomatoes seeded and chopped
12 ounce bottle beer not dark
1.5 cups reduced-sodium chicken broth
2 cups long-grain white rice
0.25 cup bottled pimiento or roasted red pepper strips drained rinsed
Equipment
6- to 7-quart heavy pot
large bowl
tongs
Directions
Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute. Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit.
Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.