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1 Tb vegetable oil
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8-10 chicken thighs (boneless & skinless; or 3 lbs bone-in chicken)
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1 Tb Adobo
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1 tsp garlic powder
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1 tsp salt
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1/8 tsp black pepper
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1/8 tsp oregano
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1/4 cup Sofrito
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1 8-oz. can tomato sauce
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2 Tb Spanish olives
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1/2 lb. potatoes, peeled & diced
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1 cup carrots, peeled & diced
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2-3 cups chicken broth
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1/2 tsp Sazon
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1 tsp Adobo
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1/2 tsp garlic powder
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1/8 tsp oregano
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salt & pepper, to taste
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Season chicken with adobo, garlic powder, salt, pepper, and oregano.
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Saute chicken in oil until browned on all sides. Remove from pot.
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Add sofrito to pot and saute until soft, ~3 min.
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Add tomato sauce & bring to simmer.
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Add olives, potatoes, chicken broth, and seasonings. Adjust to taste.
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Return to boil, then reduce heat.
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Return chicken to pot. Cover and simmer 30-45 min. Serve over white rice.