Ingredients

The following ingredients have 4 Servings
  • 2-1/2 pound chicken (cut up, skin on)
  • 2 tablespoons adobo seasoning
  • 1 tablespoon sazon seasoning
  • 2 tablespoons olive oil
  • 1 small onion (chopped)
  • 1 small bell pepper (chopped (or use hotter peppers to your taste))
  • 3 cloves garlic (chopped)
  • 1/4 cup sofrito
  • 1/2 cup olives
  • 3 medium potatoes (halved and quartered)
  • 2-3 bay leaves
  • 8 ounces tomato sauce
  • 1 cup chicken broth
  • FOR GARNISH: Spicy chili flakes (fresh chopped parsley)

Instruction

  • Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook for 10 minutes to brown all sides, flipping half way through.
  • Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
  • Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
  • Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is tender and fall-off-the-bone. It should register 165 degrees internal (minimum) when measured with a food thermometer.
  • Garnish with red pepper flakes and fresh chopped parsley and serve.