Chicken with Rice (Arroz con Pollo)
INGREDIENTS
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1/4 cup Achiote Oil, recipe follows
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1 (3 to 4-pound) chicken, cut into 10 pieces
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Fine sea or kosher salt and freshly ground black pepper
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1/2 cup Sofrito, recipe follows
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1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
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1 teaspoon ground cumin
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Pinch ground cloves
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4 cups long-grain rice
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5 cups homemade or store-bought reduced-sodium chicken broth
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2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
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1 cup olive oil
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2 tablespoons achiote (annatto) seeds, see Cook's Note*
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2 medium Spanish onions (about 12 ounces), cut into large chunks
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3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
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16 to 20 cloves garlic, peeled
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1 large bunch cilantro, washed
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7 to 10 ajices dulces (see Cook's Note*), optional
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4 leaves culantro (see Cook's Note*), optional
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3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
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1 large red bell pepper, cored, seeded and cut into large chunks
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