(by Albert (and Diedre) Pujols, Los Angeles Angels first baseman)
1/2 cup chopped yellow onion
1/2 cup seeded and chopped green bell pepper
1/4 cup seeded and chopped red bell pepper
4 sprigs fresh cilantro
2 garlic cloves, crushed under a knife and peeled
1/2 teaspoon dried oregano
1/3 cup distilled white vinegar
2 tablespoons vegetable oil
13 ½-pound chicken, cut up, skin removed from all pieces except the wings
2 chicken bouillon cubes, crushed
1 teaspoon tomato paste
1 teaspoon ground cumin
Salt and freshly ground black pepper
Combine the onion, green pepper, red pepper, cilantro, garlic, oregano, and vinegar in a blender and pulse until the vegetables are very finely chopped. Set aside.
Heat the oil and sugar in a Dutch oven or flameproof casserole over medium heat until the sugar melts and begins to caramelize. Add the chicken and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the chicken to a plate.
Add 1 cup water, the onion mixture, bouillon, tomato paste, and cumin. Bring to a boil, stirring up the browned bits in the pan with a wooden spoon. Return the chicken and any juices on the plate to the Dutch oven. Add enough water to barely cover the chicken and bring to a boil. Reduce the heat to medium-low. Cook at a brisk simmer, uncovered, turning the chicken occasionally, until the chicken is cooked through, about 45 minutes. Transfer the chicken to a deep serving platter and tent with aluminum foil to keep warm.
Increase the heat to high. Boil, stirring often, until the cooking liquid is reduced by one-fourth, about 5 minutes. Season with salt and pepper, although you may not need much because of the salty bouillon. Pour over the chicken and serve hot.