2 tablespoons vegetable oil
1 whole chicken, cut into pieces
5 potatoes, diced, skin optional
1 can (8 ounces) tomato sauce
3 cups water
½ cup sofrito
2-3 packets coriander and annatto seasoning (such as Sazon Goya)
6 cloves of garlic, mashed
1 onion, diced
1 green or red pepper, seeded and chopped (optional)
Add ingredients in order listed to a large stew pot or Dutch oven, adding the adobo by pouring the seasoning mixture while moving your hand in a circular motion in the pot five times. Stir to combine and bring to a boil.
Boil until chicken is no longer pink, 30-45 minutes. This also can be cooked over low heat 2 hours until meat falls off the bone. Serve over white rice.
Serves four to five.
Cook's note: This recipe also can be made in a slow cooker; cook on high for 4 hours or on low for 8 hours.