Bring the water, carrots, onions, celery and herbs to boil in a large pot, add the chicken and cook over medium heat for about 1 hour or until the chicken is very tender and fully cooked.
Remove the chicken from the broth and save the broth.
To cook the rice, heat the butter or oil, add the onions and the rice, stir well. Then add the broth, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes.
Meanwhile debone the chicken and reserve the chicken meat for later.
Heat 2-3 tbs butter or oil over medium heat in a large pan to prepare a refrito or base for the chaulafan.
Add the chopped onions, diced pancetta, crushed garlic, 1 tbs Worcester sauce, 1 tbs soy sauce, cumin, cilantro, hot pepper powder, and achiote powder; cook for about 5-8 minutes or until the onions are soft.
Add the cooked rice, chicken meat, and diced bell peppers. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
Stir in the remaining soy sauce, remaining Worcester sauce, scrambled eggs, peas, carrots, raisins, mix well.