Clean and season the chicken

• Remove the skin from the chicken and clean it with vinegar.
• Season with sofrito, Sazón, black pepper, salt, Dominican oregano, cumin, smoked paprika, smashed garlic, cilantro, onion, pepper, olives and tomatoes.
• Mix well and marinate for at least an hour, ideally overnight.

Make the brown base

• Add sugar to the pan over medium to low heat.
• Cook until it turns a darker color.

Brown the chicken

• Add the marinated chicken to the dark sugar base and raise the heat to high.
• Do not move it for the first five to 10 minutes, then flip it over to get a nice color on both sides.

Add water and vegetables

• After flipping, add the water with the vegetables.
• Stir in the tomato paste.

Simmer the stew

• Taste and add salt or caldo de pollo if needed.
• Add the bay leaf, cover and simmer for 30 minutes.

Thicken and serve

• If it needs to thicken, boil uncovered for the last five minutes.
• Serve and enjoy.