Sauté the onion in a large pot with 1/4 cup oil until caramelized. Add the chicken, 1 tablespoon salt, cumin, and black pepper to taste. Continue sautéing for about 8 minutes, stirring occasionally. Add the tomato and cook for another 5 minutes. Set aside.

In a separate pot, heat 1 tablespoon oil. Add the rice and toast it, stirring until slightly golden. Add the hot water, then the annatto, followed by the sautéed chicken mixture and the sliced bell pepper. Stir everything well and adjust salt to taste.

Once the liquid has been absorbed after about 15 minutes, serve each plate with a fried egg and fried plantains.

Note and recommendation: If using whole annatto seeds, simmer them in 6 cups of water for 2 to 3 minutes to release their color and aroma before using. Hope you enjoy it and see you soon.