Heat 1 tablespoon of olive oil in a pot over high heat.

Sear the chicken pieces until browned on all sides.

Remove the chicken and set aside.

Add the remaining olive oil to the pot and sauté the onions until translucent.

Add the carrots, potatoes, and celery to the pot and sauté briefly.

Return the chicken to the pot.

Add the water, El Pato sauce, and salt.

Bring to a boil, then reduce heat to medium, cover, and cook for 25 minutes.

Reduce heat to medium-low, cover, and cook for an additional 35 minutes, or until the chicken is falling off the bone.

Taste and add more salt and pepper as needed.

Stir in the cilantro.

Cover and simmer for 2 minutes.

Ladle into bowls and serve plain or over Mexican rice.

Garnish with lemon or lime wedges.