Chicken and Rice, Puerto Rican Style

Mix ingredients for the Adobo and rub over chicken pieces. Cover and refrigerate overnight or let sit at room temperature for 1 hour. Make the stock. In a large soup pot put the neck, back and wing tips in 4 cups water with the garlic, onion, celery and cilantro. Bring to a boil, reduce heat and simmer, uncovered, for 2 - 3 hours. Strain out solids and return stock to pot. Coarsely chop Recaito ingredients then place in a food processor and process until finely chopped but not watery. Heat the oil in a large saucepan or Dutch oven. Add salt pork, if using, and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken and cook 10 minutes, turning to brown on all sides. Add tomato sauce then 3 cups stock (or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a boil. Add chicken, olives, capers, peas and salt, if necessary. Reduce heat and simmer, uncovered, until all surface liquid has disappeared. With a wooden spoon stir rice up from the bottom of the pan. Reduce heat to very low, cover, and cook for 1 hour, stirring every 15 minutes to turn rice up from the bottom of the pan.