Start by marinating the chicken: combine the Bone-In Chicken Pieces with Lime Juice, a generous pinch of Salt and Black Pepper. Let sit at least 20 minutes (or refrigerate overnight) to develop flavor.
Heat a large heavy skillet or Dutch oven over medium-high heat and add Vegetable Oil. Sprinkle in the Annatto Powder and stir briefly until the oil takes on a warm reddish color.
Working in batches if needed, brown the marinated chicken pieces in the colored oil until well-seared on both sides, about 4–6 minutes per side; transfer the browned chicken to a plate and reserve the pan juices.
Reduce the heat to medium and add the chopped Onion, minced Garlic and diced Red Bell Pepper to the pan. Sauté until softened and fragrant, about 5–7 minutes.
Stir in the chopped Tomato and cook until it breaks down and melds with the vegetables, another 3–4 minutes.
Add the rinsed Long-Grain Rice to the pan and toss to coat the grains in the flavorful mixture for 1–2 minutes to toast slightly.
Return the browned chicken to the pot, nestling the pieces into the rice. Add the Bay Leaves and pour in enough Chicken Stock to cover the rice and come nearly to the top of the chicken (usually about 2 cups stock per cup rice, adjust as needed).
Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer until the rice is tender and the chicken is cooked through, about 20–25 minutes. Check seasoning and add more Salt or Black Pepper if needed.
Remove from heat and let rest, covered, for 5–10 minutes. Finish by scattering chopped Scallions and chopped Parsley over the top, fluff the rice around the chicken, and serve warm.
