(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 Pinch sugar 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.