Season chicken on all sides with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
The rice in the Asopao adds a hearty consistency that makes the dish so special, but it also tends to absorb the broth very quickly, which can make the soup too thick. To fix, simply have a simmering pot of chicken broth at the ready. To do, mix 2 cups water with 1 GOYA® Chicken Bouillon and simmer. Then, add a ladle to each bowl, as needed.