2 cloves garlic, crushed
1 tsp. oregano
Salt, freshly ground pepper
1 tbsp. red wine vinegar
2 tbsp. achiote oil
3 1/2 lb. chicken, cut into serving pieces
4 oz. ham, coarsely chopped
Bay leaf
1 onion, thinly sliced
1 fresh hot pepper, left whole
1 c. tomatoes, peeled, seeded and chopped
2 c. chicken stock
1 lb. potatoes, peeled and sliced
1/2 c. pitted green olives, sliced
1 tbsp. capers
2 pimientos, coarsely chopped

Mix together the garlic, oregano, salt to taste, a generous amount of pepper, the vinegar and achiote oil and rub into the chicken parts. Place in a covered bowl and refrigerate for about 4 hours.

At the end of that time, transfer the chicken and marinade to a heavy casserole and add the ham, bay leaf, onion, hot pepper, tomatoes and chicken stock. Cover and simmer gently for 1/2 hour.

Add the potatoes and continue cooking until chicken and potatoes are both done, about 15 to 20 minutes. Remove and discard the hot pepper and bay leaf. Add the olives, capers and pimientos and cook for a few minutes to heat through. Serves 6.

ACEITE DE ACHIOTE OIL:

1 c. vegetable oil
1/2 c. annatto seeds

Heat the oil in a small saucepan. Add the seeds and cook over low heat for about 5 minutes, stirring occasionally until a rich orange color is obtained. Cool, strain and store the oil in a covered jar in the refrigerator. Use as directed. Keeps about one month. Makes about one cup.