Heat a large skillet or Dutch oven over medium-high heat and add the olive oil.

Season the chicken with sazon, oregano, salt, and pepper, ensuring an even coating.

Once the oil is hot, sear the chicken pieces until all sides are golden brown but not fully cooked. Remove the chicken and set aside.

In the same pan, add the chopped onion and bell pepper, cooking for 3-4 minutes until they begin to soften.

Stir in the garlic and cook for another minute until it becomes fragrant.

Add the tomato paste and smoked paprika, stirring until the tomato paste integrates and the mixture turns a deep red.

Pour in the tomato sauce and chicken broth. Return the chicken to the pan and add the baby potatoes and olives. Place the bay leaves and parsley in the mixture.

Bring the stew to a simmer, cover with a lid slightly ajar, and cook for 25-30 minutes until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened.

Remove from heat and let the stew rest for 5 minutes. Garnish with chopped parsley before serving.