Arroz con Pollo

Method

Heat the annatto oil in a large paella pan or heavy-bottomed pot over medium-high heat. Season the chicken with salt and pepper, then brown the pieces on all sides for about 8 minutes; remove and set aside. In the same pot, sauté the diced onion and red pepper until softened, approximately 5 minutes, then add the garlic and tomato paste, cooking for 1 minute more. Stir in the rice, coating it well with the oil, and cook for 2 minutes. Pour in the chicken stock and return the chicken pieces to the pot, bringing to a simmer. Cover and cook over medium-low heat for 25-30 minutes until the rice is tender and the chicken is cooked through. Stir in the frozen peas, fresh coriander, and lime juice in the final 5 minutes of cooking, then serve hot.