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1
Make the Annatto Oil: Place the annatto seeds in a dry skillet and toast over medium heat for 30 seconds.
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2
Gradually add the olive oil and slowly cook for 3 to 4 minutes.
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3
Remove from the heat and allow to steep about for 30 minutes.
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4
Strain and discard the seeds.
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5
Pour the oil into a bottle or jar and store tightly closed in a cool place out of the sunlight.
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6
Heat a small skillet.
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7
When a drop of water sizzles on the bottom of the pan, add the cumin and pepper and toast about 1 minute.
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8
Let cool and combine with salt to taste.
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9
Sprinkle the mixture on both sides of the chicken.
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10
Place the chicken on a plate and drizzle with the annatto oil, turning the chicken several times to coat.
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11
Cover and chill for at least 1 hour, to allow the oil to deeply color the chicken.
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12
Meanwhile, sprinkle the plantain slices with a pinch of salt, sugar, and cayenne.
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13
Place a large heavy pot or Dutch oven over medium-high heat.
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14
When the pan is hot, add the olive oil and butter.
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15
Saute the plantains until golden on both sides.
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16
Add the leeks, onion, celery, carrots, garlic, and chiles.
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17
Stir, and cook until the vegetables are soft and lightly browned.
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18
If necessary, add a small amount of oil to the pan.
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19
Add the saffron, cilantro, and orange juice.
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20
Stir in the chicken broth.
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21
Lower the heat and simmer 10 to 12 minutes, stirring often.
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22
Pour the soup in small batches into a blender or food processor and puree until smooth.
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23
Return to the pot, add the half-and-half or cream, and adjust seasoning.
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24
Set aside.
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25
Place the chicken in a nonstick skillet and saute over medium heat about 3 minutes per side, or until just cooked through.
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26
Remove, cool slightly, and cut into bite-size pieces.
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27
Gently reheat the soup until its warm but not boiling and ladle into warm bowls.
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28
Garnish with the chicken and serve.
