Squeeze the lemon or lime over the chicken pieces and rub the juices into the chicken. Rinse and drain the chicken pieces, set aside.
Season the chicken with the Adobo seasoning sazon, powdered chicken bouillon, garlic power, oregano and black pepper.
Add the olive oil and season chicken to the pot. Let the pieces brown for 2-3 minutes on each side. Remove the chicken from the pot and set it aside.
Add the sofrito, tomato sauce, to the pot and stir until fragrant and bubbling. Add the water, chicken pieces, potatoes, carrots, pumpkin/sweet potatoes, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.
If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
Check for seasoning and add a bit more chicken bouillon or salt if the pollo guisado needs a bit more salt.
Sprinkle the finished stew with the chopped cilantro, if using, and stir.
Serve with white rice, mashed potatoes or some crusty bread for dipping!
Freeze leftovers in a freezer zipper bag for up to 3 months.
Follow the above recipe, but reduce the water to 2 cups. Cook for 4-6 on high or 6-8 hours on low.