Spanish-style Stewed Chicken

1. Marinate the chicken by seasoning the chicken thighs with garlic powder, chili powder, onion powder, Adobo, Sazón, salt and pepper, and 1 tablespoon of sofrito. Let it marinate for at least 30 minutes or overnight.

2. Sear the chicken thighs skinless side down first until browned on both sides, about 3–4 minutes per side. Remove and set aside.

3. In the same pot, add onions and bell peppers, and sauté for 2–3 minutes until fragrant and soft. Add in the remaining sofrito and cook for an additional minute.

4. Stir in tomato paste and let it caramelize slightly to deepen the flavor for 1–2 minutes.

5. Add the seared chicken back to the pot. Pour in the chicken broth until it nearly covers the chicken. Cover and simmer on medium-low heat for 30–40 minutes, or until the chicken is fall-off-the-bone tender and the sauce has thickened slightly. Stir occasionally.

6. Taste and adjust salt or seasoning as needed. Remove bay leaf and finish with chopped fresh cilantro or parsley.