Pollo Guisado Chicken Stew

2 tablespoons vegetable oil

1 whole chicken, cut into pieces

5 potatoes, diced, skin optional

1 can (8 ounces) tomato sauce

3 cups water

½ cup sofrito

2-3 packets coriander and annatto seasoning (such as Sazon Goya)

6 cloves of garlic, mashed

1 onion, diced

1 green or red pepper, seeded and chopped (optional)

Adobo seasoning

Add ingredients in order listed to a large stew pot or Dutch oven, adding the adobo by pouring the seasoning mixture while moving your hand in a circular motion in the pot five times. Stir to combine and bring to a boil.

Boil until chicken is no longer pink, 30-45 minutes. This also can be cooked over low heat 2 hours until meat falls off the bone. Serve over white rice.

Serves four to five.

Cook's note: This recipe also can be made in a slow cooker; cook on high for 4 hours or on low for 8 hours.