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
Szechuan Style Spareribs
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