Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of República Empanadas, Phoenix, AZ
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