1Roughly chop the aromatics, Onion, Garlic, Pepper, and process in a food processor mince finely. Pour into bowl set aside
2Rinse the chicken pat dry and season with the Adobo and the Sazon, and Dried Oregano rub throughout the Chicken and the cavity.
3Bring your Dutch oven up to heat, add 3 tablespoons of Sunflower or Olive oil, add 2 tablespoons of the Sofrito add some salt to make it sweat. When it turns translucent add the tomato sauce and Olives. Add the Chicken broth stir and place Chicken breast down add the rest of the broth until it reaches halfway. Set to medium heat and cover.
4Cook for a 1/2 hour then turn, and correct seasoning if needed add broth as needed. The chicken should be tender and fall off the bone after 1 1/2 hours.
5You can serve this over fluffy hot rice, creamy mashed potatoes. The juices can be reduced and used as a delicious gravy. I truly hope you enjoy this dish.