Puerto Rican Chicken and Rice

Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, 2 breast halves and a back piece. Reserve the back, neck and wing tips for the stock. Mix all the ingredients for the Adobo and rub over the remaining chicken pieces. Refrigerate overnight, or let sit, covered, at room temperature for 1 hour. In a large pot put the neck, back and wing tips in 4 cups water with 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 onion, bell peppers and cilantro and place in a food processor and process until finely chopped but not watery, about 8 - 10 pulses. Heat the oil in a large Dutch oven. Add the salt pork, if using, and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes, turning to brown on all sides. Remove and set aside. Add onion/bell pepper mixture to pot and cook 5 minutes. Add tomato sauce, peas then 3 cups chicken stock (or 1 1/2 cups stock and 1 1/2 cups beer if using) and the rice. Bring to a boil, return chicken to the pan and add olives, capers and salt, if necessary. Reduce heat and simmer, uncovered, until all the surface liquid is absorbed. With a wooden spoon stir rice up from the bottom. Reduce heat to very low, cover and cook for 1 hour, stirring every 15 minutes to turn the rice up from the bottom of the pan. Turn chicken and rice out onto a plate and garnish with pimento strips before serving.