Recipe courtesy of Brian Boitano
Total:
50 min
Active:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons annatto seeds
  • 2 medium-sized chicken breasts, cut into small chunks
  • 1 small yellow onion, finely diced
  • 1 small red pepper, seeded, cored and finely diced
  • 2 cloves garlic, chopped
  • 1/2 cup short-grain Spanish rice
  • 1 1/4 cups chicken stock or broth
  • Salt and freshly ground black pepper
  • 1 cup canola oil
  • 2 green (unripe) plantains
  • 1/2 cup mixed pitted olives
  • 2 tablespoons freshly chopped cilantro leaves

Directions

In a small pot combine the olive oil and annatto seeds. Heat over medium-low heat for 5 minutes. Remove from the heat and let cool to room temperature. Strain the seeds from oil and discard the seeds. Reserve 1/2 cup of the oil for the Roasted Pork with Citrus Mojo Marinade recipe and 1/4 cup for the Arroz Con Pollo Bites.

Season the chicken with salt and pepper, to taste. Heat 2 tablespoons of the annatto oil in a large high-sided skillet over medium-high heat. Brown the chicken on all sides and transfer to plate. To the same skillet add the remaining 2 tablespoons annatto oil, the onion, pepper, and garlic and saute for 3 minutes. Add the rice and cook for another 2 minutes. Stir in the chicken stock, season with salt and pepper, to taste, and add the cooked chicken. Cover, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from heat and set aside.

Heat the canola oil in a large skillet over medium-low heat. Slice the top and bottom inch off of each plantain. Slice through the skin from the top down to the bottom on each side of each plantain. Peel the skin off in strips and slice the plantain into 1-inch thick slices. Fry the plantain slices 3 minutes on each side. Remove and drain on a paper towel lined sheet tray. Heat the oil over medium-high heat. Smash the plantains with the backside of a large metal spoon or with a small skillet. Put the plantains back in the hot oil and fry until golden brown, about 1 to 2 minutes on each side. Remove to a plate lined with a paper towel to drain and season with salt and pepper, to taste.

Combine the olives with the remaining 1 tablespoon of olive oil in a mini food processor and pulse until coarsely ground. Set aside.

To assemble; put a teaspoon of the olive tapenade onto a fried plantain. Top with a tablespoon of rice. Put a piece of chicken on top and a little more of the olive tapenade, for garnish. Repeat with remaining ingredients. Arrange the bites on a serving platter, sprinkle with freshly chopped cilantro and serve.

IDEAS YOU'LL LOVE

Mango con Chile Paletas

Recipe courtesy of Betty Alatorre de Hong

Black Risotto with Cuttlefish: Risotto Nero con Seppie

Recipe courtesy of Mario Batali

Arroz Con Pollo

Recipe courtesy of Marite Acosta

Arroz Con Pollo

Recipe courtesy of Rachael Ray

Arroz con Pollo

Recipe courtesy of Delmy Sanchez

Arroz con Pollo

Recipe courtesy of Ingrid Hoffmann

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Arroz con Leche

Recipe courtesy of Ingrid Hoffmann

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here