To make adobo, brown pork well; add chicken, 2 cups of the water, the soy sauce, vinegar, 2 cloves of minced garlic, peppercorns, and bay leaf. Bring to a boil, lower heat and simmer, uncovered, for about 30 minutes or until only 2 tablespoons liquid remains and pork is tender. Set aside.
Wash rice and mochi rice. Cook in rice cooker with saffron, 1 cup of the coconut milk, and the remaining 2 cups water.
In a large skillet, sauté; bacon, onion, and the remaining 2 cloves minced garlic. Add sausages, raisins, tomato, tomato sauce, the remaining 1/2 cup coconut milk, salt, pepper, and the adobo mixture. Cook a few minutes. Stir in cooked rice, peas, and garbanzo beans. Makes 8 to 10 servings.
Note: Turmeric or powdered annatto can be used in place of the saffron.
