Chicken Stew with Cinnamon (Pollo Guisado con Canela)
Servings 6

1 3 to 3-1/2 pound chicken, cut into pieces
Adobo Goya, available at Latin markets, to taste
3 tablespoons annatto oil or olive oil made with 1 tb Bijol (from the annatto plant)
1/2 cup Basic Sofrito (I had given my recipe at the Whats For Dinner Board)
8 ounces smoked ham, diced
1/2 cup tomato sauce
1 16-ounce can whole tomatoes, cut into pieces
1 cup water
1/2 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon black pepper

Season the chicken with the adobo. Refrigerate for 30 minutes. Heat the oil in a skillet and saute the recaito and ham over medium heat for 5 minutes. Add the tomato sauce, tomatoes, and water and bring to a boil. Add the chicken, cinnamon, salt, and pepper, and bring to a boil again. Reduce the heat to low and simmer for 30 minutes.