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Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
Once marinated, remove chicken from marinade and pat dry. **See notes below
Sprinkle the chicken with ½ teaspoon of salt.
Heat the olive oil in a large pot, over high heat.
Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
Add the wine to the pan and simmer with the veggies for just about 2 minutes.
Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
Stir in the peas right before serving.