With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of course, can be served hot. As it cools to room temperature, though, is when the flavors, especially in the sauce, are best. They meld together in an indescribably luxurious way.
 If you have any sauce left over, use it as the base for a soup. Simply reheat and add cooked beans or pasta.