Rub the chicken pieces with the garlic, salt, pepper, and oregano.
In a large pot, heat 2 tablespoons olive oil and place the chicken pieces. Brown on all sides and remove from the pot.
Add 3 cups water, potatoes, onion, sofrito, mushrooms, tomato sauce, olives, bay leaf, and bring to a boil.
Add the chicken back to the pot, reduce the heat, and cook, covered, for about 35-45 minutes, until the potatoes are tender.
Sprinkle some parsley over the top and serve. Enjoy!