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Boil chicken with broth makings: celery, carrots, onion, salt, pepper, cumin, garlic.
Strain broth and skim fat; reserve broth.
Cut chicken into chunks.
In large pot, heat olive oil and saute onion until soft.
Add broth, cilantro, Sazon Goya, rice and salt if needed.
Cook over medium heat until most of the liquid is absorbed, stirring several times to prevent sticking.
Add chicken chunks and fold in well.
Cover with a tight lid and reduce heat to very low.
Cook for 35-45 minutes until rice is done.
Serve with olives and salsa.