Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.

Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.

Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.

Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.

Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.

If you find your broth to be too watery you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.