For the broth and the rice:
1 ripe tomato
For the chicken
Green chilli peppers
First prepare the chicken broth with diced, peeled, seedless tomato, which should simmer for about fifteen minutes. While the broth simmers, fry the rice in a pot with olive oil or vegetable oil, chopped garlic and onion. Fry the onion and the garlic, add the rice and cook until transparent. When it's ready, add the chicken broth and tomato and bring to boil. The rice should be loose after cooked. The pomegranate seeds should be placed on a dish, dipped in lime juice with cilantro. When the rice starts to cool, add the pomegranate and the cilantro and shake the pot to mix them in, without using a spoon.
Mix the paste [achiote] with vinegar or lemon juice and orange juice, just a few drops, and spread it over the diced chicken. Place the chicken in the oven and occasionally add water or a little bit of chicken broth. Place three garlic cloves, cilantro and a tablespoon of oregano in a pan. Crush the garlic until golden. Remove the chicken from the oven, add some of the grease to the garlic cloves, add the sliced onion, add strips of green chilli peppers, poblano peppers, a few drops of orange juice and a few drops of vinegar, no more than that, and leave to simmer. It takes a while, but it's worth the wait. Finally, add a pinch of cinnamon to the chicken and add the sauce.