Place chicken in a large pot and cover with 6 cups of cold water. Bring to a boil.
Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt and pepper.
Remove the chicken and cut it into strips. Set aside.
Drain chicken broth and set aside.
In a large pan, heat olive oil over medium heat.
Sauté carrot for 3 minutes.
Then add the second red bell pepper, and cook for another 3 minutes.
Add the remaining celery, the scallions, tomato and finally the garlic. Cook for an additional 5 minutes.
Stir in achiote oil. Season with salt and pepper and mix well.
Pour the reserved chicken broth over and cook over high heat until the water evaporates.
Reduce heat to low and carefully add the reserved chicken strips, corn and peas.
Mix everything gently with a fork. Finally add the cilantro and parsley.