Arroz con Pollo, Chorizo Español y Guisantes Verdes

Preparation:
Slice the chorizo and put in hot pan until it renders its fat, remove chorizo and set aside. Add the vegetable oil and chicken, cook until slightly browned. Return the chorizo to the pot and add the sofrito, olives, capers, annatto paste, stock and salt and pepper. Bring to boil and add rice. Once the liquid comes back to a boil reduce heat to low and cover until liquid has evaporated. This will take about 20 minutes. Before serving I mixed the peas with rice to keep them from changing color. The peas look bright green and vibrant.

*The paste shown was brought back by a friend who was vacationing in Mexico. I always purchase annatto from mexicangrocer.com. You can also use annatto prepared oil or saffron for coloring. I like the Mexican best because of the smoky flavor it produces.