Place the chicken in a heavy pot. Coat the chicken with sofrito. Cover and cook over medium heat, stirring occasionally, for about 15 to 30 minutes (until no longer pink).
Add veggies and tomato sauce, cover and lower heat to cook at a low simmer for 12 to 15 minutes or until vegetables are fork tender.
The chicken will create its own broth, but you can add water or chicken stock to keep it moist and allow for more cooking time.
Add salt and pepper to taste and top with freshly chopped cilantro. Refrigerate any leftovers.
