Servings: Makes 6 meals (For meal prepping)

2 lbs boneless skinless chicken thighs 2 lbs boneless skinless chicken thighs
1½ lbs Honey Gold Potatoes, peeled and chopped into bite-size pieces 1½ lbs Honey Gold Potatoes, peeled and chopped into bite-size pieces
2 C Chicken Broth 2 C Chicken Broth
15 oz can diced tomatoes 15 oz can diced tomatoes
8 oz can Tomato sauce 8 oz can Tomato sauce
6 oz Sofrito 6 oz Sofrito
10-15 Olives, optional 10 to 15 Olives, optional
5-6 Bay Leaves 5 to 6 Bay Leaves
3 Carrots, peeled and chopped or sliced 3 Carrots, peeled and chopped or sliced
3 Garlic Cloves, chopped 3 Garlic Cloves, chopped
1 Medium White Onion, chopped 1 Medium White Onion, chopped
2 Tbsp Olive Oil 2 Tbsp Olive Oil
2 Tbsp Garlic Powder, divided 2 Tbsp Garlic Powder, divided
1 Tbsp Adobo 1 Tbsp Adobo
1 tsp Oregano 1 tsp Oregano
½ tsp Coriander ½ tsp Coriander
¼ tsp Cumin ¼ tsp Cumin
2 packets Sazón, divided 2 packets Sazón, divided
salt & pepper to taste salt & pepper to taste

Start by dicing your potatoes into bite-size pieces and chop your carrots and your onions. Set aside
Add chicken thighs to a large mixing bowl along with one packet of Sazón, 1 Tbsp adobo, 1 Tbsp garlic powder, 1 tsp oregano, ½ tsp coriander and ¼ tsp cumin. Mix to coat chicken really well. Set aside.
Heat 2 Tbsp olive oil in large pot or dutch oven over medium-high heat. Add seasoned chicken thighs. Cook for 5 to 6 minutes on each side or until the chicken has a nice sear on the outside. Cut up chicken into bite size pieces then add the chopped onion and garlic. Stir and cook for 2 to 3 min. or until onions are translucent.
Add in 6 oz of sofrito and mix. Then add the 15 oz can of diced tomatoes (with juice), 8 oz can of tomato sauce, diced potatoes, chopped carrots, 2 cups of chicken broth, 1 Tbsp garlic powder, olives and 1 packet of Sazón. Mix all together and add bay leaves.
Bring pot to a boil, cover and let cook for about 15 minutes. Reduce the heat to simmer, cover and cook for 20 to 30 minutes until potoatoes and carrots are tender.
Once done, remove the bay leaves, add salt & pepper and 1 to 2 tsps more of Adobo as desired. (I added sugar to taste for my preference)

If desired you can make a cornstarch slurry to thicken if needed.  If desired you can make a cornstarch slurry to thicken if needed.
This can be eaten as is or served over a bed of rice for a more hearty meal.  This can be eaten as is or served over a bed of rice for a more hearty meal.