1. Put the cut-up chicken in a large bowl. Add the oregano, pepper, paprika, salt, and 2 tablespoons of the oil. Toss to coat the chicken evenly. Heat a large nonstick frying pan and brown the chicken over medium high heat.
2. Heat a large stove-top casserole. Add the remaining 2 tablespoons of olive oil and saute the garlic, salt pork, and ham a few minutes. Add the onion and pepper, and saute for 5 minutes over medium heat.
3. Add the tomato, cover, and simmer for 10 minutes until the tomato collapses. Add the browned chicken and chorizo, and simmer over low heat for another 10 minutes.
4. Add the stuffed olives, capers, annatto oil, rice, and water, then cover and simmer for 15 minutes. Add the frozen peas, cover, and simmer for 5 minutes more. Add salt and pepper.
5. Serve right away. This dish should be a little bit soupy and the rice tender.
