Pollo Sudado is a variation of our traditional Venezuelan stewed chicken, but it's much quicker and just as delicious. It's best to use chicken thighs, separated and with the skin and excess fat removed, since the bone adds great flavor to the sauce. For vegetables, use whatever you have on hand—I like my favorite trio: tomato, bell pepper, and onion, all cut into large pieces. Season the chicken with salt and annatto powder. Heat a pot WITHOUT OIL, and add the chicken so the annatto can color the pieces. Add all the vegetables, stir, add just a little water, and what I call the magic powders: oregano, cumin, garlic, bay leaves, some olives, and capers, then let it come to a boil. Once it boils, reduce the heat to low and cover tightly for about 45 minutes. The sauce that results is incredibly delicious... The best part is you can just leave it alone during that time. Serve with white rice and salad as you like.