Pollo Guisado (Stewed Chicken)

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.