Step 1

Season the chicken with adobo and sazon seasoning. Be sure to get all sides.

Step 2

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.

Step 3

Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.

Step 4

Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.

Step 5

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.

Step 6

Garnish with red pepper flakes and fresh chopped parsley and serve.