Place chicken in pan with enough water to cover the chicken by half. Add 1 tsp Salt and cook on medium heat until water boils. Lower heat and cook for 45 minutes. Remove from heat and drain water. Let Chicken rest for 15 Minutes and cut into 1/2 inch cubes.

Peel and cut potatoes into 1/4 inch cubes.

Dice Green Peppers.

In pan add sofrito, 1 tsp Salt, Tomato Sauce, Olives, Potato, Peppers, Bay Leaves, Olive Oil, and 2 Cups of Water. Cook on medium heat until it comes to a boil. Simmer on low for 20 Minutes.

Add Chicken and continue to simmer for 1 hour stirring every 15 minutes.

Serve over rice.

Sofrito

1 Large yellow onion

1 Green Bell Pepper

1 Red Bell Pepper

1 Ajies Pepper (red and sweet)

1 Medium head of Garlic

1 bunch of fresh Cilantro

6 Culantro Leaves (Coriander)

1/4 Cup Pitted Olives

1 Tbsp Capers

1 Tbsp Black Pepper

1 Tbsp Crushed Oregano

1/2 Cup Olive Oil

Wash Peel and seed everything. Puree and store.