1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
2 large Spanish onions (about 2 pounds), left whole and unpeeled
1 large red bell pepper, cored, seeded, and cut into quarters
1 large head garlic
1 large bunch fresh cilantro
2 teaspoons black peppercorns
2 bay leaves
1/2 teaspoons achiote (annatto) seeds, optional
1 ham hock, optional
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