Wash and clean the chicken with lemon and vinegar, dry with a papper towel.
Season the chicken with sofrito or recatio, garlic powder, onion powder, adobo, paprika, salt and pepper. Marinate the chicken for 2-24 hours ( I did 24 hours) .
In a medium pot, brown the chicken on both sides at a high temperature just to caramelize the skin, which also helps release flavor for the stew. Once done move set the chicken aside and repeat these steps until your out of meat.
In the same pot, sweat the onions, bell pepper, garlic recatio then add tomato paste and add chicken broth. Cook for 3 minutes until the tomato paste is well combined in the vegetables.
Add all your herbs such as bay leaves, parsely, thyme sazon, knors season and veggies. Then add chicken back to the pot and simmer for about 30 minutes.
Lastly, add in the potatoes, red beans, onions, garic cloves and thyme. Cook for another 10 minutes. Enjoy !