Wash the chicken pieces. Remove the skin and visible fat. Heat the oil in a large pot and lightly brown the chicken and the garlic. Add the bay leaf, salt, chopped onion, culantro, tomatoes and green pepper to the pot. Stir in the rice, tomato paste, wine, and chicken stock. Bring to a boil, then cover and simmer until the rice is soft (25-30 minutes). After the rice is cooked, remove the bay leaf. Add the green peas and continue cooking for a few more minutes. Garnish with olives, red roasted pepper strips and parsley before serving. * TO MAKE ANNATTO OIL - Pour 4 Tbs of oil and 4 Tbs of annatto seeds into a small pot. Gently heat the mixture over a low flame for a few minutes until the color and taste of the seed is brought out. Be careful not to let it burn. Discard the seeds. The oil adds color and flavor to the food. << click here to view making annatto oil
	click for larger image Serves: 6 - 8 Ingredients: - 3 lb. of chicken pieces or thighs - 3 Tbs cooking oil - 3 tsp salt - 3 garlic cloves, crushed - 1 onion, chopped - 6 culantro leaves, chopped fine - 4 tomatoes, chopped - 1 small can tomato paste - 1 green bell pepper chopped - 1 bay leaf - 3 cups of rice - 4 Tbs oil, (*annatto oil) - ½ cups white wine, (optional) - 3 cups chicken stock - 1 cup canned "petit pois" or defrosted frozen green peas - 1 cup roasted red peppers, cut into thin strips - ¼ cup pitted olives and capers - sprigs of parsley (optional)
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