In a large soup pot, over medium heat, add avocado oil, smashed garlic, and salt. Stir together until garlic becomes fragrant. Add the chopped onions and cook until translucent. Add tomatoes and cook until tomatoes become very soft and mushy.
Push the ingredients to the side of the pot. Add the annatto to the middle of the pot and let it cook in the residual oil for just a few seconds, and then mix it up to combine with the other ingredients in the pot. Let all the ingredients cook down until it resembles a paste.
Add the chicken to the pot skin side down (you want to brown the chicken). Let cook for a few minutes. Push the ingredients off to the side of the pot and add the bell peppers.
Add enough water to cover the chicken, approximately 4 cups.
Add the cilantro and bay leaves.
Place lid on pot and bring to a boil, reduce to simmer, and cook for 2-3 hours over low. Chicken is ready when it can be pulled apart with two forks.
Remove the chicken from the pot and let cool for easier handling. Remove the skin, and begin shredding, making sure there are no bones. Reserve all the broth left in the pot to use for soup or in other recipes.
In a large skillet over medium heat, add the shredded chicken and 2 tablespoons of medina crema. Use only the thick cream portion that rose to the top when refrigerated; do not use any of the liquid. Gently mix the cream into the chicken.
Add the corn and sliced green olives. Heat until all ingredients are warmed through. If needed, you can add some of the reserved broth to get your desired consistency.
To serve, plate the Brazilian Chicken Strogonoffy with rice and top with potato sticks.