Not-So-Country Chicken and Rice

Season the 1.5 kg of small, bone-in chicken pieces with mayonnaise, onion powder, ginger powder, sweet paprika, garlic powder, cayenne pepper, cumin, basil, tomato paste, lemon juice, annatto powder, and salt.

Mix all seasonings well into the chicken and refrigerate while preparing the remaining ingredients.

Chop or separate the vegetables: tomato, red onion, yellow bell pepper, okra, hot pepper, sliced corn, and one head of garlic (peeled or unpeeled; the instruction doesn't specify, but keeping it whole or in loose cloves is common).

In a Dutch oven (or heavy pot), add fat and thoroughly fry the seasoned chicken until browned and the bottom of the pot is glazed, reserving any liquid released from the chicken.

Remove the chicken and add more fat to the pot, if necessary, to sauté the chopped vegetables.

Add the raw rice to the pot and sauté it briefly with the vegetables.

Return the previously fried chicken to the pot.

Add beer and water (along with the liquid released by the chicken) and let it cook until the rice and chicken are tender.

Finish the chicken and rice by adding frozen peas, chopped parsley, green onions, and cilantro, mixing well.

Serve immediately.