Ingredients
- Chicken pieces (legs, thighs, or whole chicken cut into pieces): 2-3 lbs
- Adobo seasoning: 2 tablespoons
- Sofrito: 1/2 cup
- Olive oil: 2 tablespoons
- Tomato sauce: 1 (8 ounce) can
- Chicken broth: 1 cup
- Green olives stuffed with pimentos: 1/4 cup
- Cilantro, chopped: 2 tablespoons
Instructions
- Step 1: Season the chicken pieces generously with adobo seasoning. Make sure to coat all sides.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the chicken from the pot and set aside.
- Step 3: Add the sofrito to the pot and cook, stirring frequently, until fragrant, about 2-3 minutes. Add the tomato sauce and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Step 4: Return the chicken to the pot. Add the green olives. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the chicken is very tender and cooked through.
- Step 5: Stir in the chopped cilantro during the last few minutes of cooking.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the sauce will thicken, so add a splash of broth when reheating.
- For the most authentic flavor, serve your braised chicken with a side of fluffy white rice and sweet plantains.
- Browning the chicken in batches is crucial for deep flavor development – don't overcrowd the pot!
- Taste and adjust the adobo seasoning before adding the chicken broth, as adobo brands vary in saltiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American