Arroz con Pollo

Season chicken thigh with salt, cumin, oregano and black pepper. Brown in olive oil in a large heavy pot, skin side first, about 10 minutes in total. Set aside.

Cook onion and bell pepper in the fat for 5 minutes, add garlic, tomato paste and annatto seeds and cook 1 minute. Stir in white rice until coated.

Pour in chicken broth with salt, nestle browned chicken on top and bring to a boil. Cover and cook on low for 25 minutes, until the rice is tender and the chicken is 74 C.

Scatter peas and olives over chicken and rice, cover for 5 minutes off the heat, then fluff and top with cilantro.