Remove skin from chicken, then rinse the chicken with vinegar and lemon juice and place in a large, tall-sided pan.
Add the epis, adobo seasoning, black pepper, garlic powder, chicken bouillon cube, pinch of salt, and lime juice and mix well.
Make “bouquet garnis” with the parsley and thyme by wrapping with a piece of cooking twine. Stick the cloves into a large piece of red pepper. Add both of these to the pot. Add enough water to cover the chicken and bring to a boil, then reduce to a simmer.
Pre-set ove to broil on low or medium.
After a few minutes, taste the water to make sure seasoning is ok. If more is needed, add more adobo and some salt (not too much). After a few minutes, taste again and repeat steps above if necessary.
Once chicken is cooked, about fifteen minutes, remove and place on a sheet pan lined with foil. Place in the oven and broil, flipping once, until golden-brown on all sides, 3-5 minutes.
While the chicken is in the oven, use the water it was cooked in to make the sauce. (You may need to add some water if not enough in the pan.) Add tomato paste and half of the onions and peppers to the water, including the piece of pepper with the cloves. Bring to a boil.
Once the chicken is ready, add to the sauce, let it boil for 5 minutes, and then lower heat to medium-low.
Add the rest of the peppers and onions, bring to a simmer, and cook for 15-20 minutes until soft.