For the chicken, boil 2-3 chicken breasts for approximately 10 minutes or until pink is gone. Let cool and pull the chicken in threads using 2 forks.
In a separate pot, on high heat, add the avocado oil and sofrito until the sofrito sizzles and releases the aroma.
Quickly mix in the sazón, adobo, and tomato sauce. At this moment you can also add any olives, onions, peppers, or any extra ingredients you’d like to add.
Add the chicken, mix well with all the ingredients until the chicken absorbs the color and flavor.
Add the cauliflower, salt and pepper to taste, and mix well.
Lower the temperature to the lowest setting and cover.
Do not add water. The cauliflower will release juices as it cooks.
Cook on low for approximately 10-15 minutes, mixing in between to make sure it doesn’t stick to the bottom.
