I know there are already a number of recipes for this, but this one really is a little different and really is awfully good. Leaving the chicken on the bone makes it more flavorful and juicier. You can use jarred pimento, but it's not that hard to roast the sweet pepper yourself and it tastes much better. You can reduce the garlic and leave out the hot pepper, but I think a little zing is a good thing. The basic recipe is thanks to Maria Josepha Lluria de Higgins. Cooking time includes marinating time.