How to Make It
Sprinkle chicken with oregano, salt, and pepper. Heat oil in a Dutch oven over medium-high. Add 3 chicken pieces, and cook until deeply browned on all sides, 6 to 8 minutes per batch. Remove browned chicken to a plate. Repeat, in 2 batches, with remaining chicken.
Return all chicken to Dutch oven; add Sofrito and olives, and cook, stirring often, 5 minutes. Stir in water, chicken stock, wine, tomato sauce, and tomato paste, scraping bottom of Dutch oven to release browned bits. Add potatoes, carrots, and bay leaves, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until chicken and vegetables are tender, 35 to 45 minutes. Remove and discard bay leaves. Serve with white rice and tostones.