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1
Swish the rice in a bowl of cold water and drain; repeat until the water is clear.
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2
Set aside.
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3
Combine the granulated garlic, granulated onion, cumin, oregano, 1 1/2 tablespoons salt, and 1 1/2 teaspoons black pepper in a small bowl.
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4
Rub about 3 tablespoons of this adobo mixture and the lime juice into the chicken pieces.
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5
Reserve the remaining adobo mixture.
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6
Heat the olive oil in a large, wide Dutch oven over low heat, and add the annatto seeds.
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7
Cook, stirring frequently, until the oil has turned orange, about 5 minutes.
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8
Be careful not to burn the seeds or the oil will be bitter.
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9
Strain, discarding the seeds.
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10
Return the oil to the pot.
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11
Raise the heat to medium and cook the chicken, in batches if necessary, until golden brown on both sides, about 8 minutes total.
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12
Remove to a platter.
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13
Add the onion, garlic, green and red bell peppers, cilantro, and recao to the pot and cook for another 5 minutes; season generously with salt to taste.
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14
Stir in the chorizo, tomato paste, olives, bay leaves, 1/4 teaspoon black pepper, and 3 tablespoons adobo mixture.
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15
Cook, stirring, for 1 to 2 minutes.
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16
Then return the chicken and any juices on the platter to the pot.
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17
Continue cooking, turning to coat the chicken in the sofrito-chorizo mixture, for 2 to 3 minutes.
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18
Stir in the rice.
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19
Then stir in the chicken stock and beer, raise the heat to medium-high, and bring to a boil.
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20
Boil, uncovered, until most of the liquid has evaporated, about 10 minutes.
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21
Reduce the heat to low, give the ingredients a stir, cover, and cook until the rice is tender and the chicken is cooked through, about 10 minutes.
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22
Remove the bay leaves.
