First Step: Marinate the Chicken (Optional but Recommended)
Start by marinating 1.5 to 2.5 pounds of chicken thighs with lime juice, oregano, salt, finely chopped garlic, and optionally diced onion and celery for about 30 minutes. This step tenderizes the meat and infuses it with bright, aromatic flavors typical of Dominican-style Pollo Guisado.

Second Step: Season and Brown the Chicken
Pat the marinated chicken pieces dry. Season with 2 teaspoons of adobo and 1 tablespoon of sazon seasoning. Heat 2 to 2.5 tablespoons of vegetable or peanut oil in a Dutch oven or heavy pot over medium-high heat. If you choose to use sugar for browning, add 1 teaspoon now. Brown the chicken in batches, cooking until golden on all sides, about 8-10 minutes. Remove the chicken and set aside.

Third Step: Sauté Aromatics and Sofrito
In the same pot, reduce heat to medium. Sauté 1 large diced yellow onion until translucent, roughly 3-4 minutes. Add 3 cloves finely chopped garlic, 1 small chopped bell pepper, and ½ cup of sofrito. Cook for an additional 3-4 minutes until fragrant, stirring frequently.

Fourth Step: Build the Sauce Base
Stir in 8 ounces (1 cup) of tomato sauce and cook until thickened and bubbling, about 3 minutes. Add 2 to 3 bay leaves, 2 teaspoons dried oregano, and ¼ cup manzanilla or green olives. Then add diced potatoes (about 1 cup or 3 medium pieces halved) and 2 large sliced carrots. Pour in 3 cups chicken broth or water as needed. Bring the mixture to a boil.

Fifth Step: Combine and Simmer Gently
Return the browned chicken pieces to the pot. Lower the heat to a gentle simmer, cover, and cook for 40 to 50 minutes or until the chicken is tender and cooked through (internal temperature of 165°F/74°C). Stir occasionally and add water as needed to prevent the stew from burning but avoid rapid boiling.

Sixth Step: Thicken the Broth if Needed
If the broth appears too thin after cooking, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the stew and cook for 1 minute, stirring until the sauce thickens.

Final Step: Season and Garnish
Adjust salt and black pepper to taste. Remove bay leaves. Garnish with freshly chopped cilantro or parsley. Optionally, sprinkle chili flakes for a spicy kick. Serve the Pollo Guisado hot over white rice, with beans, or crusty bread to soak up the rich sauce.