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Ingredients
  • 2 ½ pounds chicken (with skin on, thighs, legs, breast, and wings, cut-up)
  • ½ to 1 teaspoon adobo seasoning
  • 1 tablespoon olive oil (extra virgin)
  • ½ cup sofrito
  • 1 packet sazón seasoning (or 1 tablespoon  annatto/achiote oil)
  • ¼ cup olives (pimento-stuffed Spanish Manzanilla, pitted)
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Optional: 1  culantro leaf (or recao leaf)
  • Optional: ½ teaspoon Italian seasoning
  • 8 ounces tomato sauce (canned, seasoned with peppers and onions)
  • 1 cup chicken broth (or water)
  • 1 large potato (cut into bite-sized cubes)
  • Garish: cilantro (chopped)
  • Garnish: parsley (chopped)
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