Cuban Braised Chicken

This recipe was inspired by Paladar's Fricasee de Pollo. I "researched" that dish innumerable times last year, so I was thrilled to discover the key to the dish: achiote seeds (a/k/a annato).

Ingredients

Fresh:
boneless chicken thighs - 2 lbs
castelvetrano or kalamata olives - handful
golden raisins - 2 handfuls
yukon gold potatoes - 2+ large, chopped bite-sized
carrots - 1 bunch (or 3+ large carrots), chopped bite-sized
red onion - 1 large, diced
lemon - juice from 1 lemon
orange bell peppers - 2 large, chopped bite-sized

roma tomatoes - 6, chopped bite-sized
garlic - 4 cloves, smashed
frozen peas - half a bag
optional: 1 jalapeno pepper, 1 sausage or 1 slice of bacon (browned before chicken)

Pantry:

dried oregano - 1/2 tablespoon

olive oil
white wine, rose or beer - 1 cup or more
salt and pepper

rice (steamed)

cumin - 1 teaspoon, ground

Put in a cheese cloth bag:
achiote (annato) seeds - 1 teaspoon
bay leaf - 2
2 whole dried red chili peppers, stems removed and chopped

peel from half a lemon

Cook

Prepare steamed rice.
Brown chicken in french oven with olive oil for 7 minutes on each side (in 2 batches). Salt and pepper. Remove.
Brown onions in french oven with herbs and spices for 5 minutes.
Deglaze with wine/beer.

Add all ingredients (except peas), add hot water to barely cover. Bring to a boil.

Simmer for 25 minutes.

Add tomatoes, simmer for another 15 minutes.

Add peas, simmer for another 5 minutes.

Serve over steamed rice with jalapeno peppers for garnish.