Instructions: Brown and partially fry the chicken in achiote oil (If you cant find achiote oil sprinkle generously with Paprika, rub it in for color, and fry in Crisco or equivalent). Drain on paper towels and put aside. Put the broth, onions, and 1/2 tsp yellow food coloring in a sauce pan and bring to a boil. A little salt may be added. While the liquid is coming to a boil, fry the raw rice in a Dutch oven or other covered oven container. This should be stirred constantly. When the liquid boils, pour it in with the rice. Cover and put in a preheated 350 degree oven for 20 minutes. In a greased 8 X 14 inch cake pan (I prefer glass), mix the cooked rice and the peas and carrots. Lay the chicken pieces on top and cook at 350 degrees in the oven for about 20 minutes.

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