Easy Chicken Stew (Pollo Guisado)

Laura B. Martin-Robley & Julie A. Robley, 1989 Puerto Rican Cooking Show Demonstrators

• 2-3 lbs. frying chicken
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 T. achiote oil
• 2 med. potatoes, cubed
• 1 lg. carrot, cut into 1/2-inch pieces
• 1/4 c. celery, chopped
• 1 med. onion, diced
• 1 sm. bunch Chinese parsley, minced
• 1 (8-oz.) can tomato sauce
• 1 tsp. dried oregano leaves
• 1/4 tsp. cumin
• 1 (6-oz.) can pitted ripe olives
• 1 can chicken broth

Rinse chicken, pat dry, cut into serving pieces. Season with salt, garlic powder and pepper. In a large saucepot, heat oil. Brown chicken for about 8 minutes. Add potatoes, carrot, celery, onion, parsley, tomato sauce, oregano and cumin. Cover and simmer for 10 minutes. Add olives and chicken broth; bring to a boil and simmer on low for about 30 minutes or until potatoes are cooked. Serves 6.