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["1.In a saucepan, simmer oil & annatto seeds over low heat 2 min. Cool to room temp, 15 min. Strain oil and reserve seeds.", "2. Wrap & tie reserved annatto seeds with the parsley, thyme & 1 bay leaf in a double layer of cheesecloth.", "3. In a bowl, combine OJ, 3T of annatto oil, 2 minced garlic cloves & 2 tsp of oregano. Season with s&p. Add the chix breasts turn to coat. Let marinate 1 hr.", "4. Preheat the oven to 350u00b0. In a large enameled cast-iron casserole, heat 2 T of annatto oil.Season the chix legs with s&p; add to casserole and cook over moderate heat, turning, til brown all over; put on a plate.", "5. Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and 1/2 of the chopped onion to the casserole and cook, stirring, till soft. Add wine and reduce by 1/2. Add the tomato paste & cook, for 2 min. Stir in the stock, chix legs and herb bundle and bring to a boil. Cover and transfer the casserole to the oven. Bake for 1 hr, till the chicken is very tender.", "6. Transfer the chix to a baking sheet. Strain the braising liquid; you should have 4 c. Clean the casserole. Shred the chix meat; discard skin.", "Increase temp to 425u00b0. In the pan, heat 1 T of the annatto oil. Add bell pepper, chile and remaining 3 minced garlic cloves, 1 tsp of oregano, 1 bay leaf and chopped onion. Cook over moderate heat, stirring, until the veg are soft. Add the shredded chix and braising liquid, season with s&p and bring to a boil. Add rice and chickpeas and stir; put the piquillos and olives on top. Press 9"" square of parchment paper on the rice. Cover and cook over low heat for 25 min til the rice is tender. Let stand for 5 min. Remove paper.", "7. In an ovenproof skillet, heat the remaining 2 T of annatto oil. Pat dry chix breasts. Cook in skillet, skin side down, over moderate heat till well brown. Turn the chix transfer the skillet to oven and roast for 20 minutes, til the juices run clear. Put on a plate & rest 5 min. Slice 1/4"" thick. Top rice with chix breast."]
