For the cream’s base, moisten the bread with half the milk; allow to soak until falling apart. Cook the remaining milk with coconut milk, the rolls, and 1 tablespoon of annatto for about 1 hour and a half to 2 hours, until it thickens considerably. Blend it in a blender, so it is smooth; set aside. Heat up the olive oil with 1 teaspoon of annatto and braise the onions, the garlic, and bell pepper. Add the chicken and season with salt and black pepper. Mix the chicken in with the cream and cook for 15 minutes. Garnish with coriander and green onions.