Ingredients

The following ingredients have 4 Servings
  • 1 whole broken down into parts roasting chicken
  • 3 tablespoons oil or rendered bacon fat
  • 6 cups chicken stock
  • 2 seeded and small diced red bell pepper
  • 2 seeded and small diced yellow bell pepper
  • 2 peeled and small diced yellow onion
  • 8 to 10 finely minced garlic cloves
  • 2 tablespoons annatto seeds
  • 2 cups canned crushed tomatoes (1 15-ounce can)
  • 1 cup Spanish pimento-stuffed olives
  • ¼ cup chopped fresh cilantro + more for garnish
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • 3 cups basmati or any long grain rice
  • 1 cup peas
  • sea salt and cracked fresh pepper to taste

Instruction

  • Season the chicken parts on all sides with salt and pepper.
  • Next, add 1 tablespoon of olive oil or bacon fat to a large rondeau over medium-high heat and brown the chicken for 3 to 4 minutes on each side or until well browned.
  • Pour the chicken stock over the chicken and turn the heat down to low and cook for 25 to 30 minutes, or until done. Keep warm.
  • In a separate large rondeau or saucepan, add the remaining 2 tablespoons of oil with the annatto seeds and cook over low for 30 seconds or until the color comes out.
  • Discard the seeds and then add in the diced peppers, onions, and garlic and saute for 3 to 4 minutes, or until lightly browned.
  • Add in the tomatoes and stew for 3 to 4 minutes before adding in the olives, cilantro, cumin, coriander, rice, peas, and the 6 cups of chicken stock that the chicken parts are braising in, along with salt and pepper, and stir until combined.
  • Add the braised chicken parts over top, place a lid on and cook for 25 to 30 minutes over low heat until the rice is tender and has absorbed most of the liquid.
  • Garnish with chopped cilantro and green onions and serve.