IN BOWL OF THE PREPARED CHICKEN ADD IN YOUR MARINADE INGREDIENTS. MAKE SLITS ALL AROUND THE CHICKEN. TOSS CHICKEN IN MARINADE WELL AND COVER. REFRIGERATE. MARINATE BARE MINIMUM 2 HOURS MAXIMUM 4 HOURS.
WE ARE GOING TO MAKE ANNATTO OIL. SMALL PAN. MED HEAT. ADD IN ABOUT 2 TBSP OF SEEDS FOR ABOUT 6 TBSP OF OLIVE OIL. MOVE PAN AROUND IN A SWIRL AND YOU WILL START TO SEE THE SEEDS BUBBLING AS WELL AS THE RED COLORING COMING OFF OF THE SEEDS. WE DO NOT WANT TO BURN THESE SO KEEP AN EYE ON THEM. SEPARATE AND COOL.
IN A LARGER POT OR CALDERO ADD IN THE ANNATTO OIL WE JUST MADE. MED HI HEAT, ADD IN CHICKEN LEGS. DO NOT OVERCROWD BOTTOM OF PAN. FLIP ONCE BROWNING. NOT COOKING JUST CREATING FOND. REMOVE ONCE SEARED ON ALL SIDES.
ADD IN YOUR MIREPOIX INGREDIENTS UNTIL TRANSLUCENT. MAKE SURE TO SCRAPE BOTTOM OF POT TO COLLECT FOND LEFT BY CHICKEN.
ADD IN THE SOFRITO UNTIL AU SEC (LIQUID IS MOSTLY EVAPORATED). ADD IN PUREED TOMATOES. ADD IN OLIVES AS WELL AS SOME OF THE JUICE, NOT ALL. ADD IN VEGETABLE STOCK.
SIMMER FOR 30 MIN. ADD A CARTOUCHE OR A LID. STOCK SHOULD COME ABOUT 95% UP THE CHICKEN. TURN WHILE SIMMERING.
AFTER 30 MIN ADD IN CARROTS AND RADISH. SIMMER FOR ANOTHER 30 MIN.
TURN HEAT TO LOW AND ADD IN AROMATICS AS WELL AS LEAFY GREENS. SERVE IMMEDIATELY OVER WHITE RICE.