Puerto Rican Stew - cooking recipe

Ingredients

4 cups chicken broth
4 potatoes, unpeeled cut into chunks
2 chicken breasts, cut into chunks
1/2 onion, diced
1/2 red bell pepper, diced
4 tablespoons Spanish olives
4 tablespoons capers
4 cilantro
4 garlic cloves, crushed
4 teaspoons seasoning salt
2 tablespoons achiote oil
1 (8 ounce) can tomato sauce

Preparation

In a large pot place all ingredients except tomato sauce.
Bring to a boil.
Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
Notes:
Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.