Wash the whole chicken.

In a large pot, fill with enough water to cover the chicken, bring to a boil, and add 1 tablespoon of salt.

Once boiling, add the chicken to the water and turn the heat down to medium. Let cook for 45 minutes.

After 45 minutes, drain the chicken and discard the water. Let the chicken cool slightly.

Once cool enough to handle, cut the larger pieces (like the breasts) into halves.

Refill the same pot with enough water to cover the chicken, being careful not to use excessive water.

Add the potatoes, sofrito (or recaito), tomato sauce, manzanilla olives, bay leaves, olive oil, diced green pepper, sazon goya, chicken bouillon, and remaining salt to the water.

Bring all of this to a boil.

Once fully boiling, add the chicken pieces.

Turn the heat to medium, cover the pot, and let cook for one hour.

Serve hot, traditionally with arroz blanco (white rice).