1Place Chipotle Chili Pods in medium a heat-safe bowl. Add hot water; cover. Let stand at least 10 minutes until softened. Transfer chilies and water to blender container; cover. Blend on HIGH speed until smooth. Set aside.
2Heat 2 tablespoon of the oil in large deep saucepan on medium heat. Season chicken with Abobo Seasoning. Place chicken in saucepan. Cook 3 to 5 minutes per side until golden brown. Remove chicken; set aside.
3Add remaining 1 tablespoon oil to saucepan. Add onions and bell pepper; cook and stir 5 minutes until softened. Add garlic; cook 30 seconds. Stir in tomato paste; cook and stir 2 minutes until dark red in color. Add chipotle sauce, stock, potatoes, olives, oregano and bay leaves. Bring to boil.
4Return chicken to saucepan. Reduce heat to simmer. Cover. Cook 1 hour until chicken is cooked through and potatoes are tender. Remove bay leaves before serving. Serve with hot cooked white rice.