"Spanish chicken"

Last night I made something I call "Spanish chicken". It's a rip-off of a dish I used to get at the Latin American deli across the street from where I used to work. With my made-up recipes, measurements are always approximate...I eyeball most things and tend to just dump spices in by the palmful or shaker.

Main ingredients:

Chicken pieces, not boneless.
Red bell pepper
Green bell pepper
Onion
Garlic
Goya Adobo
Goya Sofrito (red)
Canned tomatoes, small can of tomato sauce if using a small can of tomatoes
Chicken stock

I usually do this in the crockpot, but it can be done on the stove as well.

Slice the peppers and onions (I usually use one of each per pound of chicken). Chop the garlic (2 cloves per pound) and put in the bottom of the crockpot. Put the chicken on top and dust it all with Adobo. Add a can of tomatoes (whole, diced, smushed in your hand, whatever) and make sure to use the juice as well. If there isn't enough liquid from the tomatoes, add in a small can of tomato sauce. Add the entire jar of Sofrito. If you still need more liquid, add enough chicken stock so it's "stew-like" in the pot.

With a crockpot, cook on low for 6-8 hours. I also cook on high for a couple of hours and then lower. On the stove, bring to a boil then cover and simmer for about 3 hours. The cook time will depend on how much you're making.

Serve over yellow or white rice. I usually add some mixed vegetables to the rice as it cooks.