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Heat a Dutch oven on medium heat.
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Season the chicken with the Adobo seasoning and sazon, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
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Remove the chicken from the pot and set it aside.
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Add the sofrito, tomato paste and oregano to the Dutch oven and saute for one minute. Add the wine. broth, bay leaves and olives into the pot, making sure to scrape the bottom of the pan to loosen any brown bits. Bring the mixture to a boil, then add the chicken back into the pot.
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Lower the heat to a simmer and cook the pollo fricase for 30 minutes with the lid on.
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Add the peeled potatoes, carrots, pumpkin, sweet potato and corn (if using). Cook the stew for 30 more minutes, until the potatoes are soft and the chicken is cooked through. If your stew is too watery. cook with the lid off to reduce the liquid to your desired level. If there's not enough liquid, add more broth.
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Check for seasoning and add a bit more chicken bouillon if the pollo fricase needs a bit more salt.
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Sprinkle the finished stew with the chopped cilantro, if using, and stir.
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Serve with rice, tostones and avocado, if desired.