Chicken with Rice
Ingredients 1/4 cup Achiote Oil, recipe follows 1 (3 to 4-pound) chicken, cut into 10 pieces Fine sea or kosher salt and freshly ground black pepper 1/2 cup Sofrito, recipe follows 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 1 teaspoon ground cumin Pinch ground cloves 4 cups long-grain rice 5 cups homemade or store-bought reduced-sodium chicken broth 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups) Achiote Oil: 1 cup olive oil 2 tablespoons achiote (annatto) seeds, see Cook's Note* Sofrito: 2 medium Spanish onions (about 12 ounces), cut into large chunks 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks 16 to 20 cloves garlic, peeled 1 large bunch cilantro, washed 7 to 10 ajices dulces (see Cook's Note*), optional 4 leaves culantro (see Cook's Note*), optional 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks 1 large red bell pepper,