Ingredients
For the chicken:
1 tablespoon vegetable oil
3 pounds bone-in chicken thighs and/or legs
1 tablespoon adobo
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
For the broth:
- 1/4 cup sofrito
- 1 can (8oz) tomato sauce
- 2 tablespoons Spanish olives
- 1/2 pound potatoes, peeled and diced into large chunks
- 1 cup cubed carrots or squash (optional)
- 2-3 cups chicken stock/broth or water
- 1 packet sazón
- 1 teaspoon adobo seasoning
- 1/2 teaspoon garlic power
- 1/8 teaspoon dried oregano
- Salt and pepper, to taste
- Cooked white rice, for serving
Instructions
For the chicken:
- Heat oil in large pot over medium heat.
- Meanwhile, season chicken pieces with adobo, garlic powder, salt, pepper and oregano.
- Brown chicken on all sides, then remove from pan and set aside.
For the broth:
- Add sofrito to pot and sauté until soft and fragrant, about 3 minutes. Add tomato sauce and bring to a simmer.
- Add olives, potatoes and chicken stock. Use more or less water depending how soupy you like it.
- Season with sazón, adobo, garlic powder, oregano, salt and pepper. Bring to a boil then taste again, broth should taste bold and salty since the potatoes will soak up the flavor.
- Add chicken back to pot and lower heat. Cover and simmer until cooked through and chicken is tender, about 30-45 minutes. Serve over white rice.
