Gourmet Arroz con Pollo

Ingredients

• 3 tablespoons achiote seeds 
• 6 servings asparagus fresh
• 1 can peas 
• 6  basil cut into strips
• 6  basil cut into strips
• 3  bay leaves 
• 1 jar olives green black
• 1 jar capers 
• 1  chicken breast whole boneless cut into parts or 5 chicken breasts, cut into chunks
• 4 cups chicken broth 
• 0.5 bunch cilantro leaves (can substitute parsley)
• 10 cloves garlic minced
• 2  bell pepper diced green
• 3 cups rice long grain
• 3 cups rice long grain
• 0.5 cup olive oil 
• 2 large onion diced
• 6 servings pimientos 
• 1  bell pepper diced red
• 1  bell pepper diced red
• 6 servings salt and pepper to taste
• 1  bell pepper diced yellow

Equipment

• frying pan
• pot

Directions

1. Place 1/2 cup of olive oil in small pan and add the achiote.
2. Heat on medium heat until bubbles form, then remove from heat and let steep.
3. Drain achiote seeds from oil (should be a vibrant reddish-orange color).
4. Place oil in large stockpot.
5. Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
6. Remove chicken from pot.
7. Place diced onions, garlic, and peppers in pot with the achiote.
8. Saute until soft (do not burn garlic).Put capers in pot and cook for a while with the onion mixture.
9. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
10. Let the rice cook for just about a minute.
11. Place cut up cilantro (or parsley) and basil in pot.
12. Add in chicken broth and make sure you scrape the pot.
13. Add chicken pieces back in.Put olives in and mix.
14. Place bay leaves in pot.Check for seasonings (Please note: add salt and pepper at the end).
15. Let the mixture cook on medium heat until the rice is done.
16. Add peas just before serving.In another medium pot place peeled asparagus in water and boil until they turn bright green.
17. Place in ice bath to stop the cooking process.To serve, place rice and chicken in a large platter.Arrange chicken pieces around platter and rice in the center.
18. Place cooked asparagus around the platter and then place pimentos in the center.Enjoy!