Step 1

Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.

Step 2

Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.

Step 3

Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.

Step 5

Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.

Step 6

Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.

Step 7

Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.