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1
In a saucepan, simmer the oil and annatto seeds over low heat for 2 minutes.
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2
Let the oil cool to room temperature, 15 minutes.
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3
Strain the oil and reserve the seeds.
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4
Wrap and tie the reserved annatto seeds with the parsley, thyme and 1 bay leaf in a double layer of cheesecloth.
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5
In a bowl, combine the orange juice, 3 tablespoons of the annatto oil, 2 minced garlic cloves and 2 teaspoons of the dried oregano.
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6
Season with salt and pepper.
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7
Add the chicken breasts and turn to coat.
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8
Let marinate for 1 hour.
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9
Meanwhile, preheat the oven to 350 degrees .
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10
In a large enameled cast-iron casserole, heat 2 tablespoons of the annatto oil.
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11
Season the chicken legs with salt and pepper; add to the casserole and cook over moderate heat, turning, until browned all over; transfer to a plate.
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12
Add the carrot, celery, shallot, leek, 2 sliced garlic cloves and half of the chopped onion to the casserole and cook, stirring, until softened.
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13
Add the wine, bring to a boil and cook until reduced by half.
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14
Add the tomato paste and cook, stirring, for 2 minutes.
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15
Stir in the stock, chicken legs and herb bundle and bring to a boil.
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16
Cover and transfer the casserole to the oven.
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17
Bake for 1 hour, until the chicken is very tender.
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18
Transfer the chicken to a baking sheet.
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19
Strain the braising liquid; you should have 4 cups (if necessary, add water).
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20
Clean out the casserole.
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21
Shred the chicken meat; discard the skin.
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22
Increase the oven temperature to 425 degrees .
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23
In the casserole, heat 1 tablespoon of the annatto oil.
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24
Add the bell pepper, chile and remaining 3 minced garlic cloves, 1 teaspoon of oregano, 1 bay leaf and chopped onion.
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25
Cook over moderate heat, stirring, until the vegetables are softened.
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26
Add the shredded chicken and braising liquid, season with salt and pepper and bring to a boil.
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27
Add the rice and chickpeas and stir once; arrange the piquillos and olives on top.
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28
Press a 9-inch square of parchment paper on the rice.
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29
Cover and cook over low heat for 25 minutes, until the rice is tender.
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30
Let stand off the heat for 5 minutes.
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31
Remove the paper.
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32
Meanwhile, in an ovenproof cast-iron skillet, heat the remaining 2 tablespoons of annatto oil.
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33
Pat dry the chicken breasts.
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34
Cook in the skillet, skin side down, over moderately high heat until well browned.
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35
Turn the chicken, transfer the skillet to the oven and roast for 20 minutes, until the juices run clear when a knife is inserted.
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36
Transfer to a plate and let rest for 5 minutes, then slice 1/4 inch thick.
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37
Top the rice with the chicken breast and serve with plantain chips and hot sauce.
