INGREDIENTS
1/2 cup
canola oil
3 tbsp
annatto seeds
7
parsley sprigs
3
thyme sprigs
2
bay leaves
1/4 cup
orange juice
7
garlic cloves
1 tbsp
oregano
1 serving
kosher salt
1 serving
pepper
1 1/4 lb
skin-on chicken breasts
2 1/2 lb
chicken legs
1
carrot
1 rib
celery
1 small
shallot
1
leek
1
onion
1 1/2 cups
wine
2 tbsp
tomato paste
5 cups
chicken stock
1/2
bell pepper
1
poblano chile
2 cups
rice
1/2 cup
chickpeas
2 oz
piquillo peppers
1/3 cup
olives