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1
Place 1/2 cup of olive oil in small pan and add the achiote.
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2
Heat on medium heat until bubbles form, then remove from heat and let steep.
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3
Drain achiote seeds from oil (should be a vibrant reddish-orange color).
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4
Place oil in large stockpot.
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5
Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
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6
Remove chicken from pot.
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7
Place diced onions, garlic, and peppers in pot with the achiote.
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8
Saute until soft (do not burn garlic).
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9
Put capers in pot and cook for a while with the onion mixture.
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10
Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
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11
Let the rice cook for just about a minute.
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12
Place cut up cilantro (or parsley) and basil in pot.
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13
Add in chicken broth and make sure you scrape the pot.
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14
Add chicken pieces back in.
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15
Put olives in and mix.
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16
Place bay leaves in pot.
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17
Check for seasonings (Please note: add salt and pepper at the end).
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18
Let the mixture cook on medium heat until the rice is done.
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19
Add peas just before serving.
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20
In another medium pot place peeled asparagus in water and boil until they turn bright green.
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21
Place in ice bath to stop the cooking process.
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22
To serve, place rice and chicken in a large platter.
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23
Arrange chicken pieces around platter and rice in the center.
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24
Place cooked asparagus around the platter and then place pimentos in the center.
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25
Enjoy!
