Chicken with okra

Method

1. Split the chicken legs into drumstick and thigh. Season with the cumin, the annatto seasoning (colorífico), 2 teaspoons of salt, black pepper and the juice of 1 lime; marinate for 15 minutes at room temperature, keeping the liquid.
2. Finely chop 1 onion and 2 garlic cloves, and ½ onion for the rice. Deseed the pepper and tomato; cut the pepper into 1 cm dice and the tomato into 0.5 cm dice.
3. In a wide pot over medium heat, heat 1 tablespoon of olive oil and brown the chicken skin-side down for 4 minutes per side, without crowding. Set aside.
4. In the same pot, cook the onion and tomato with a pinch of salt for 2 minutes, mashing into a paste; add the pepper and cook for 2 minutes; add the garlic and stir for 1 minute.
5. Add 600 ml of water little by little, scraping the bottom, plus the marinade liquid and ½ teaspoon of salt, and bring to the boil. Return the chicken skin-side up (the liquid should not cover it) and cook for 25 minutes over medium heat, half-covered, until tender.
6. Make seasoned beans from cooked beans (2 tins, or from the week's batch): in a small pan, heat 1 tablespoon of oil and fry 2 chopped garlic cloves for 1 minute; add the black beans with their tin liquid, 1 bay leaf and 200 ml of water. Mash a ladleful of beans against the bottom to thicken the broth and simmer over low heat for 10 minutes, stirring now and then; taste before salting, as tinned beans are already seasoned. If starting from dried beans (250 g), soak them 8 to 12 hours and pressure-cook for 25 to 30 minutes once the cooker starts hissing.
7. Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
8. Wash and dry the okra well, trim the stems, cut each pod into 3 on the diagonal and toss with the juice of the other lime. Scatter it between the chicken pieces and cook uncovered for 5 minutes, until just tender and the sauce has thickened. Serve with the rice and beans.