Step 1

For the sofrito, in a blender, process the tomatoes until finely chopped

Step 2

Add the onion and garlic and process until finely chopped and incorporated

Step 3

Add the bell pepper, cilantro and culantro (if using) and process until the mixture is well combined and mostly smooth

Step 4

You can use the sofrito immediately, cover it and store it in the refrigerator for up to 1 day or pour it into an ice cube tray and freeze for up to 6 months

Step 5

For the pollo guisado, add the canola oil to a large heavy-bottomed pot and place over medium-high heat

Step 6

Season the chicken with sazon and adobo, add the chicken and sear for 3 to 5 minutes, or until golden brown

Step 7

Add the onion and cook for 2 to 3 minutes, or until translucent

Step 8

Season with salt and add the tomato sauce and sofrito

Step 9

Stir in the water, olives (if using), potato pieces and carrots and then scrape the bottom of the pot with a wooden spoon to loosen all the brown bits

Step 10

Turn the heat to low and let simmer, partially covered, for 1 hour, keeping an eye on it because the potato will thicken the broth and you might need to add more water

Step 11

Season with salt and pepper

Step 12

Serve the guisada over rice