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
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