Ingredients
2 tbsp olive oil
4 garlic clove
1 onion, chopped
1 green pepper chopped
1 teas ground annatto or achiote or saffron
6 whole chicken legs
4 cups reduced sodium chicken broth1 (15 oz) can chopped tomatoes
2 tbsp vinegar
1/2 cup green olives
1 tbsp capers
1/2 teas dried oregano
crushed red pepper flakes
1/2 teas salt
Freshlygound pepper
3 cups long-grain white rice
lemon wedges
chopped cilantro leaves
Preparation
350 oven heat oil in a large shallow skillet add garlic, onion and bell pepper and cook until soft add ground annatto Push onions and pepper to side. Add chick and cook until browned Add broth, tomato, vinegar,olives, capers, oregano, red pepper flakes, salt and pepper. Simmer then stir in rice. Cover and bake 30 minutes. Garnish with extra olives and capers. Can take meat off of bones.
