Start by seasoning both sides of the the chicken with a generous amount of Adobo Seasoning. You don't need to go overboard to be 'generous' as the entire dish will be flavorful enough, and begin browning both sides, about 5 minutes total. Pull the chicken off when browned.

Throw in all the vegetables (except the olives), coat with the tomato paste, toss and simmer for just a few minutes making sure you toss well. Add the remaining seasonings, your favorite beans and liquids, stir and add the bay leaves.

Give a stir, cover and bring to a quick simmer (about 5 minutes). Turn down the heat to low and stir again.

Once the ingredients have been simmering for about 20 minutes on low, add the chicken back in. Make sure to avoid adding the oil that has dripped off, especially if you keep the skin on because the skin itself will add oil already. This isn't a bad thing, just something that is a preference.

Check the chicken for doneness after 60 minutes, add the olives and go another 15 to 30 minutes if needed. Some actually like "falling off the bone doneness", like me.

Serve over your favorite rice, pasta, spaghetti squash, etc. If you decide to add short grain rice into the dish, let me know how much and when you did it during the process and if you had enough liquids?

Best regards - Dave.

Submitted by: David E.