Arroz Con Pollo

First you need to grind up some annatto seeds and cook them in olive oil until the oil picks up the color. Save this for later..

Get a whole chicken and cut it up into pieces and marinate for about a half hour with:
Olive oil, vinegar, salt, pepper, cumin, garlic salt, and minced garlic. After all these ingredients are in, spritz it with the annatto oil you made (important). save some annatto oil for the rice...


For the rice:


3 cups of rice 1/2 cup of onions cut in little pieces 1/4 cup of green bell peppers cut in pieces 2 or 3 leaves of culantro. If you can't find this, you can use cilantro. 2 tbsp. cumin 2 tbsp annatto seasoning 2 tbsp. "sofrito" ( http://allrecipes.com/Recipe/Sofrito/ ) you need this as well as 1/4 cup red bell peppers in long slices 1/4 cup cooking oil chicken broth 10-15 olives

Cook the chicken for a bit on the oil and medium-high heat. Don't cook it all the way just enough to seal it. Take it out of the pot and lower heat. Add onions, green bell peppers, cilantro and some salt and pepper. simmer it for about 3 minutes stirring constantly. Add the red bell peppers, the chicken broth, cumin, annatto oil, and olives and stir.

Add the rice and stir. Make sure the rice picks up the color of the annatto. If you need more, add more. Add some water, enough to cover the rice (around 3 cups). Add the chicken. Make sure you have about the same amount of water as rice. Not more than that. Cook on medium-high for about 15 minutes until the liquid pretty much evaporates. After that stir up the rice and shape it into a dome shape in the pot and lower heat to "low". Let it cook for another 15 mins with a lid on.  Do not take the lid off in these 15 mins. You will lose the vapor and it will take longer to cook.  Take the lid off, stir again, and let it cook for another 10 minutes. It's done!