Step 1

Season chicken with adobo seasoning salt.

Step 2

In a large deep skillet,  pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.

Step 3

Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.

Step 4

Nestle the chicken in the pot and let brown 5 minutes, turning halfway.

Step 5

Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.

Step 6

Cover and cook 50 minutes over medium-low heat, until the chicken is tender.

Step 7

Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.

Step 8

Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.

Step 9

Cook on high pressure 20 minutes.

Step 10

Natural release, discard bay leaves and top with remaining cilantro.