Puerto Rican Chicken Stew (Pollo Guisado)

In a large bowl, toss the chicken drumsticks and thighs with 1 tablespoon of oil, adobo seasoning, black pepper, and one packet of sazón seasoning until evenly coated.

Heat the remaining 2 tablespoons of oil in a large pot or caldero over medium-high heat.

Carefully place the chicken in the hot pot and sear for 3-4 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding the pot.

Remove the seared chicken from the pot and set it aside on a plate.

To the same pot, add the diced bell peppers and onion. Sauté for 2-3 minutes until they begin to soften.

Stir in the sofrito and cook for another minute until fragrant.

Add the tomato sauce and the remaining packet of sazón seasoning. Stir to combine.

Pour in the water, scraping up any browned bits from the bottom of the pot.

Stir in the chicken bouillon powder, chopped cilantro, and bay leaves.

Return the seared chicken and any accumulated juices to the pot.

Add the cubed potatoes and sliced carrots, stirring gently to submerge them in the liquid.

Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, or until the chicken is tender and cooked through and the vegetables are soft.

Remove the bay leaves, garnish with additional fresh cilantro if desired, and serve hot.