Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a great recipe, with olives and capers to give it a gourmet touch! I got it from Calling All Cooks TV show. Enjoy!

Ingredients Nutrition


  1. Place 1/2 cup of olive oil in small pan and add the achiote.
  2. Heat on medium heat until bubbles form, then remove from heat and let steep.
  3. Drain achiote seeds from oil (should be a vibrant reddish-orange color).
  4. Place oil in large stockpot.
  5. Heat oil on high and place chicken pieces in pot and brown; this is done just to brown chicken NOT to cook it.
  6. Remove chicken from pot.
  7. Place diced onions, garlic, and peppers in pot with the achiote.
  8. Saute until soft (do not burn garlic).
  9. Put capers in pot and cook for a while with the onion mixture.
  10. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture.
  11. Let the rice cook for just about a minute.
  12. Place cut up cilantro (or parsley) and basil in pot.
  13. Add in chicken broth and make sure you scrape the pot.
  14. Add chicken pieces back in.
  15. Put olives in and mix.
  16. Place bay leaves in pot.
  17. Check for seasonings (Please note: add salt and pepper at the end).
  18. Let the mixture cook on medium heat until the rice is done.
  19. Add peas just before serving.
  20. In another medium pot place peeled asparagus in water and boil until they turn bright green.
  21. Place in ice bath to stop the cooking process.
  22. To serve, place rice and chicken in a large platter.
  23. Arrange chicken pieces around platter and rice in the center.
  24. Place cooked asparagus around the platter and then place pimentos in the center.
  25. Enjoy!
Most Helpful

I didn't have the achiote seeds, so I left them out, but otherwise made following the recipe, except I used frozen peas, as I don't use canned vegetables. The flavors came together very well and it was delicious! I will make this again, and the recipe is headed to my favorites for safe keeping until then!

Stacygirly December 31, 2008

This is a lovely recipe. I use frozen baby peas in this dish and add a little saffron. Thanks for sharing.

miss_treated1 November 28, 2008

I cheated and used a precooked rotisserie chicken for this, still tasted perfect!! Thanks for sharing this one!

NurseAmbre July 17, 2008