Combine chicken, adobo, 2 tablespoons olive oil, and garlic. Toss until well combined, cover and refrigerate for 30 minutes.
3 lbs chicken pieces, 3 tsp adobo spice seasoning, 2 tbsp olive oil, 3 tbsp garlic
In a large heavy pot heat 1 tablespoon olive oil, add chicken brown evenly on all sides. Remove from oil and set aside. In the same pot add 1 tablespoon of olive oil, onion, bell pepper, and cilantro, sauté for 4 minutes or until translucent.
3 lbs chicken pieces, 2 tbsp olive oil, ½ red bell pepper, 1 onion
Add red wine to deglaze the pot, scraping up all the brown bits at the bottom of the pot. Stir in diced tomato and tomato paste.
1 cup red wine, 14 oz diced tomato, 2 tbsp tomato paste
Return the chicken to the pot with the rest of the ingredients. Raise heat to bring to a boil, lower to a simmer and cover.
3 lbs chicken pieces, 1 onion, ½ red bell pepper, ¼ cup cilantro, 14 oz diced tomato, 2 bay leaf, 12 olives stuffed with red pimentos, 6 small golden potatoes, 3 large carrots, salt
Cook for 45 minutes or until chicken is tender. Uncover and simmer for 15 minutes or until sauce begins to thicken.
Serve over white rice.