Cooking Instructions

• Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
• Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
• Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
• Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
• Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
• If you find your broth to be too watery you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.
• Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.