2-1/2 pound chicken cut up, skin on
2 tablespoons adobo seasoning
1 tablespoon sazon seasoning
2 tablespoons olive oil
1 small onion chopped
1 small bell pepper chopped (or use hotter peppers to your taste)
3 cloves garlic chopped
1/4 cup sofrito
1/2 cup olives
3 medium potatoes halved and quartered
2-3 bay leaves
8 ounces tomato sauce
1 cup chicken broth
FOR GARNISH: Spicy chili flakes fresh chopped parsley
Season the chicken with adobo and sazon seasoning. Be sure to get all sides.
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.
Add the onion, bell pepper, garlic and sofrito. Stir and cook for 3-4 minutes.
Add the olives, potatoes, bay leaves, tomato sauce and chicken broth.
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.
Garnish with red pepper flakes and fresh chopped parsley and serve.