Recipe
Total time: 90 min
Servings: 4
Ingredients
4 Skinless, boneless chicken breast halves
2 cups White rice, uncooked
1/2 Garlic head, minced
2 Garlic cloves, minced
1/2 Large red onion, chopped
1 Wide slice large red onion, chopped
1 Thin slice large red onion, chopped
1 Tomato, diced
1/2 cup French cut string beans, top and tailed
2 White cabbage leaves, chopped
1 Cubanelle, top removed, unseeded and chopped
1/16 cup (0.5 ounces) Cilantro, chopped
1/4 cup capers and their juices
1/2 cup Canola oil
1.5 tbsp Annatto seeds
1/2 cup Yellow Vinegar
3 tsp Salt
3 tsp Cumin
1.5 tsp Freshly ground black pepper
Steps
1. Heat the canola oil and annato seeds on a small pot on high heat just until the oil boils
2. Remove the pan from the heat and let stand for a few minutes
2. Remove the pan from the heat and let stand for a few minutes
3. Strain the oil and set it aside. This is called Achiote Oil4. On a large pot, season the chicken breasts with 1/2 garlic head, 1/2 red onion, tomato, cabbage, 1/2 cubanelle, string beans, vinegar, 1/8 cup achiote oil, 2 tsp salt, 2 tsp cumin and 1 tsp pepper
5. Thoroughly combine these ingredients with your hands. Add water until it covers the chicken. Put a lid on the pot and boil over high heat
6. Cook until chicken is thoroughly cooked and tender (Approx. 30-35 min). May add more water if needed. The water in which the chicken was cooked, will be used later in the recipe
7. Place the chicken breasts on a pan and let them cool until you can handle them to cube with scissors into small pieces
8. Bring another large pot and heat 1/8 cup achiote oil on high heat 9. Immediately add 1/2 cubanelle, 1 wide slice red onion, 1 tsp salt, 1 tsp cumin and 1/2 tsp pepper. Cook for about 10 minutes or until the onions become soft and begin to change color
10. Add 4 cups of the water in which the chicken breasts were cooked (don't include the vegetables.) and 1/2 cup of regular water
8. Bring another large pot and heat 1/8 cup achiote oil on high heat 9. Immediately add 1/2 cubanelle, 1 wide slice red onion, 1 tsp salt, 1 tsp cumin and 1/2 tsp pepper. Cook for about 10 minutes or until the onions become soft and begin to change color
10. Add 4 cups of the water in which the chicken breasts were cooked (don't include the vegetables.) and 1/2 cup of regular water
11. When this water starts to boil, add the rice and cook, stirring occasionally. Bring to a boil
12. When the rice starts to dry out, add the chicken, cilantro, 2 garlic cloves, 1 thin slice red onion, capers and the vegetables left in the water in which the chicken breasts were cooked
13. Cover the rice and cook over low heat for about 20 minutes. Check the rice and if it is still not ready, turn it
over (Stir the rice with a large spoon, bringing the rice at the bottom to the top) and cook for a few more minutes
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