Rinse chicken and season with adobo.In a caldero or dutch oven over medium heat, heat 2 tablespoons of oil for a 2 minutes.
Add chicken pieces, sofrito, sazon packet, fresh chopped garlic (or garlic powder), oregano, chicken bouillon, tomato sauce, olives, bay leaf and water.
NOTE: do not add chicken breast pieces now or they will dry out by the time the pollo guisado is done, add at the last 10-15 minutes of cooking.