olive oil
1 bottle capers
2 tsp. achiotes
2 tbsp. oregano
1/2 bottle sliced green olives
7 to 8 pieces garlic
2 jars sliced pimientos
2 chickens
1 small can Del Monte sauce
rice

Sauté achiotes in oil until oil is well colored. Remove achiotes and discard. Cook chickens in oil until brown. Add remaining ingredients, except rice, and simmer for 1 hour or until tender. Remove chicken. Add rice and simmer until cooked. Add chicken and reheat.