👨‍🍳 作り方

1. 1

   Pat the chicken pieces dry with paper towels. In a bowl, season the chicken with adobo, garlic powder, salt, pepper, and oregano.

   💡 プロのコツ: Drying the chicken helps it to brown better.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.

3. 3

   Add the diced onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

4. 4

   Stir in the sofrito and cook for 2 minutes, stirring constantly.

5. 5

   Pour in the tomato sauce and chicken broth. Add the halved olives, cubed potatoes, bay leaf, and optional Sazón packet. Stir to combine.

   💡 プロのコツ: If the sauce seems too thick, add a little more chicken broth or water.
6. 6

   Return the browned chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the chicken is tender and cooked through, and the potatoes are fork-tender.

7. 7

   If the sauce is too thin, remove the lid and simmer for an additional 5-10 minutes to thicken. Remove the bay leaf before serving.