cooking oil, bone in chicken thighs or legs, Sofrito or 6 ounce bottle, bay leaves, Goya adobo all-purpose seasoning, Sazon cilantro and tomato seasoning, powdered chicken bouillon, heaping tsp tomato ...

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Puree until smooth. Taste and season with salt. Pour the adobo all over the chicken until completely coated. Cover the bowl or seal the bag to marinate. Refrigerate overnight or for at least 6 hours.

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