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1
To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt.
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2
If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later.
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3
Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top.
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4
Simmer for 15 minutes, partially covered, then add the rabbit.
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5
Simmer for 45 minutes to 1 hour, or until the meat is tender.
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6
Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough.
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7
The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs.
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8
When cool enough to handle, remove the meat from the bones and cut it into large chunks.
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9
Discard the bones and set the rabbit meat aside on a plate.
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10
Strain the stock through a colander, pressing down on the all the vegetables to extract as much flavor as possible.
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11
Wash the pan and strain the stock back into it, this time through a strainer
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12
lined with a double thickness of slightly dampened cheesecloth.
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13
If necessary, add water to make the level of stock up to 8 cups.
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14
In a large heavy casserole, heat the lard over high heat.
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15
Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes.
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16
Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more.
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17
Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened.
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18
Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released.
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19
If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer.
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20
Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking.
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21
Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more.
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22
Taste for seasoning and serve, scattered with chopped parsley.
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23
Note: Achiote paste is a bright orange seasoning paste from the Yucatan made from ground annatto seeds, oregano, cumin, cinnamon, pepper and cloves.
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24
It is often thinned with vinegar or citrus juices for marinades and sauces and should always be cooked first to remove any chalkiness.
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25
This is what produces the bright orange color often found in Mexican food, so be sure to wash off any utensils that touch it or they just might remain orange.
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26
The paste is sold in bricks in Mexican markets and can be kept well wrapped in the refrigerator for a long time.
