Combine the oregano, black pepper, cumin, paprika and minced garlic into a paste. Rub into the chicken portions and leave to marinate as long as possible.

Heat the Achiote oil in a large heavy based pan over a medium-high heat. Add the chicken portions and cook for 5 – 8 minutes to brown, turning during the process. Add the sofrito and the tomatoes, reduce the heat to medium and cook for 3-4 minutes, stirring to prevent catching on the bottom. Add the rice, wine, bay leaves, olives and capers. Stir well then add the chicken stock. Bring to the boil, and allow to simmer covered for 20 minutes or until the rice is cooked. If more liquid is required add some more stock or water. The rice and chicken should be in a soupy stew at the end. In the time the rice cooks, the chicken should also be cooked through, but check before serving. Adjust salt seasoning if necessary and serve as a one pot meal.