Ingredients
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1 1/2 lbs boneless skinless chicken thighs
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1 tsp less-sodium adobo seasoning
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2 tbsp canola oil
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3 large carrots
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3 large russet potatoes (about 1 1/2 lbs)
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1 (8 oz) can no-salt-added tomato sauce
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1/2 cup jarred sofrito
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3 cloves garlic, minced
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1 tsp dried oregano
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1 bay leaf
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3 cups low-sodium chicken stock
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1/4 tsp low-sodium sazon coriander annatto seasoning (optional)
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1/4 cup pimiento-stuffed olives
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Chopped cilantro (optional)
Steps
1
Pat the chicken thighs dry with paper towels. Season chicken with adobo. In a Dutch oven, heat the oil on medium. Working in batches if needed, add chicken to Dutch oven and sear 2–3 min. per side, until browned. Transfer seared chicken to a plate. Meanwhile, peel and cut the carrots into 1-inch pieces. Peel and cut the potatoes into 2-inch pieces.
2
To Dutch oven, add the tomato sauce, sofrito, garlic, oregano, and bay leaf. Season with salt and pepper. Cook 1–2 min., stirring constantly, until sauce is slightly thickened. Stir in the stock, sazón, if using, olives, carrots, and potatoes. Season with salt and pepper. Bring stock mixture to a boil.
3
Once boiling, return seared chicken to pot. Reduce heat to a simmer and cover. Cook 20–25 min., until chicken is cooked through. If desired, remove chicken to cut into pieces and then return to pot, or shred chicken right in the pot. Remove bay leaf before serving. Garnish with the cilantro, if desired.
