The classic Boricua dish that’ll make you sing like Benito. It’s the first thing my lips touched when I hopped out the womb, for real. Our Adobo Masala adds a deep, smoky note that makes it feel both familiar and new. I recommend you throw on some Marc Anthony in the background and thank your mother for blessing you with this life.

Serves: 3–4

Ingredients

• Mix of chicken legs and thighs (1–2 pieces per person)

• FAMI Goods Adobo Masala

• 1 tbsp olive oil

• 1 slice bacon, diced (optional)

• ½–1 cup sofrito

• 1 tbsp sazón

• 1–2 cans tomato sauce (depending on serving size)

• 1 cup carrots, sliced

• 1 cup sweet potatoes or kabocha squash, cubed

• ¼ cup capers or Spanish olives

• Water (enough to cover all ingredients)

• 2–4 cilantro sprigs

• 1 bay leaf

Instructions

1. Season the chicken generously with Adobo Masala on both sides.

2. Heat olive oil in a large stockpot over medium heat.

3. In batches, brown the chicken on both sides without overcrowding the pot. You just want color here, not fully cooked. Remove and set aside.

4. If you’re using bacon, add it now and cook for 3–4 minutes until slightly crisp.

5. Lower the heat to medium-low and add sofrito. Let it cook for about 3 minutes.

6. Stir in the sazón and cook for 2 more minutes until the mixture turns fragrant and rich.

7. Pour in the tomato sauce and let it simmer for another 5 minutes.

8. Add carrots, sweet potatoes or kabocha, and capers or olives.

9. Return the chicken to the pot and pour in enough water to cover everything. Add cilantro sprigs and bay leaf.

10. Bring to a boil, then reduce to a simmer. Cook for at least 25 minutes, or until the vegetables are fork tender and the chicken is falling off the bone. For extra tenderness, let it go low and slow for up to 2 hours.

11. If adding greens, stir them in at the end and simmer a few more minutes until wilted.

12. Serve hot with white rice and sliced avocado. And don’t forget to go for seconds.