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1
In a small pot combine the olive oil and annatto seeds.
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2
Heat over medium-low heat for 5 minutes.
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3
Remove from the heat and let cool to room temperature.
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4
Strain the seeds from oil and discard the seeds.
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5
Reserve 1/2 cup of the oil for the Roasted Pork with Citrus Mojo Marinade recipe and 1/4 cup for the Arroz Con Pollo Bites.
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6
Season the chicken with salt and pepper, to taste.
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7
Heat 2 tablespoons of the annatto oil in a large high-sided skillet over medium-high heat.
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8
Brown the chicken on all sides and transfer to plate.
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9
To the same skillet add the remaining 2 tablespoons annatto oil, the onion, pepper, and garlic and saute for 3 minutes.
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10
Add the rice and cook for another 2 minutes.
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11
Stir in the chicken stock, season with salt and pepper, to taste, and add the cooked chicken.
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12
Cover, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes.
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13
Remove from heat and set aside.
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14
Heat the canola oil in a large skillet over medium-low heat.
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15
Slice the top and bottom inch off of each plantain.
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16
Slice through the skin from the top down to the bottom on each side of each plantain.
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17
Peel the skin off in strips and slice the plantain into 1-inch thick slices.
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18
Fry the plantain slices 3 minutes on each side.
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19
Remove and drain on a paper towel lined sheet tray.
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20
Heat the oil over medium-high heat.
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21
Smash the plantains with the backside of a large metal spoon or with a small skillet.
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22
Put the plantains back in the hot oil and fry until golden brown, about 1 to 2 minutes on each side.
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23
Remove to a plate lined with a paper towel to drain and season with salt and pepper, to taste.
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24
Combine the olives with the remaining 1 tablespoon of olive oil in a mini food processor and pulse until coarsely ground.
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25
Set aside.
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26
To assemble; put a teaspoon of the olive tapenade onto a fried plantain.
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27
Top with a tablespoon of rice.
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28
Put a piece of chicken on top and a little more of the olive tapenade, for garnish.
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29
Repeat with remaining ingredients.
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30
Arrange the bites on a serving platter, sprinkle with freshly chopped cilantro and serve.
