Latin Chicken Stew

Heat a generous amount of olive oil in a large, heavy-bottomed Dutch oven over a medium-high heat setting. Prepare the chicken by sprinkling both sides with salt and pepper, then add it to the hot pot to develop a nice brown crust on both sides, taking about 6-7 minutes per side. Transfer the chicken to a separate container and cover it with aluminum foil, creating a makeshift tent.

Decrease the heat to a medium level and add sliced onions to the pot. Cook them until they become translucent, which should take around 5 minutes. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning. Introduce the sofrito mixture into the pot and cook for 2-3 minutes, allowing its flavors to meld. Add diced potatoes, chicken broth, tomato sauce, a blend of spices including sazón and cumin, and a bay leaf. Bring the mixture to a rolling boil.

Return the chicken to the pot and cover it with a lid. Continue cooking for 1 hour, or until the chicken is tender.

In a small bowl, combine water and cornstarch. Stir this mixture into the simmering sauce until it has thickened to your liking. Place the chicken back into the pot and cook together for an additional 10 minutes, allowing the flavors to combine.