Mr. Rivera's Pollo Guisado (Puerto Rican Chicken Stew)

This is an outstanding chicken stew sure to please!

• 1 lb. chicken parts, preferably dark meet roughly cut - up
• 1 teaspoon Adobo seasoning
• 2 tablespoons olive oil
• 1 packet Sazon seasoning with annatto
• 1 tablespoon chicken bouilion 
• 1/4 cup tomato sauce
• 1 can petite diced tomatoes
• 2 cups water
• 1.5 cups cassava/yuca peeled and cubed
• 1 cup carrots, peeled and sliced thick
• 2 bay leaves
• 12 green olives with pimentos
• 12 black olives
• 1/2 cup fresh chopped cilantro

Heat a dutch oven on medium heat.

Season the chicken parts with the adobo seasoning, then add olive oil to the chicken and stir until well coated. Let the pieces brown in a dutch oven on medium-high heat on each side.

Remove the chicken and set aside. Put the vegetable into the dutch oven and saute a few minutes.

Add the Sazon seasoning, tomato sauce, diced tomatoes, chicken bouillon, water, yuca, carrots, bay leaves and olives into the pot. Add the chicken and give it a good toss.

Bring it all to a boil and then lower the heat to simmer an cook 45-60 minutes or until chicken is cooked through. Season with salt and pepper and you can add more bouillon if you want a richer flavor. 

Sprinkle the stew with the chopped cilantro and stir. Serve with rice or crusty bread for dipping.