Here is my recipe. You have to make it and taste it. Let me know how much you like it.

Here is my chicken recipe.   (She calls it Spanish Pollo al caldero. )

Ingredients

-1 whole chicken cut in pieces
– Chicken bouillon*
 -6 Spanish olives**
-Sprinkle some of 1 envelope of Sazón Goya***
 -1/2 tsp of Oregano
-1/2 tsp of cumin
-Roasted red peppers (pimiento morrón) and some of its juice. 
– Onion
 -Balsamic vinegar
-Bay leaves
 -1 tsp of fresh garlic
– Few leaves of fresh cilantro (optional)

Directions

◦ Cut the chicken into pieces and put it in a bowl with water, white vinegar and some salt. Rub it and rinse it. It is just the take out the greasy feeling from it.
◦ Preheat the skillet at 350. I would add some water or a tsp of olive oil even though while cooking it will release fat and water. So this can be optional. I do it so the chicken wont stick on the skillet.
◦ I don’t seasoned the chicken because of my hbp but once the chicken is in the skillet I add over it the garlic, spread oregano, cumin, some sazon for color and it has salt too so just a bit, but you can use paprika instead, some roasted red peppers and some of its juice, 3 bay leaves, like 6 olives cut in pieces, some onion and 1/2 chicken bouillon. You can add the entire bouillon because for you it might be under salt. Maybe you feel that all the juices where the chicken is cooking will feel salty but since the chicken is not seasoned it will be good.
◦ Let it boil a few minutes, turn over the pieces and add balsamic vinegar as much as you like. I normally add like 1/4 c or less.
◦ Put the lid on and lower the heat to simmer. I even put it a little less than simmer and it has cooked great too.
◦ I haven’t taken the time of cooking. I just let it cook and check like every 30 minutes to see if the water in it hasn’t dried out and turn the chicken over again. And of course taste the juice of the chicken. You will notice that the chicken, when done, will be so tender that the bone will come out without any effort.