In a large Dutch oven over medium heat, combine the oil, onion and Adobo. Sauté until the onions are translucent and the spices fragrant, about 5 minutes.
Add the chicken pieces and sprinkle with the Cuban Spice. Cook until the chicken pieces are just browned on the outside.
Add the remaining ingredients and bring to a boil. Lower heat immediately and simmer 10-15 minutes. Adjust seasonings to taste.
Serve hot in deep bowls with a sleeve of saltines. For brightness and texture, garnish with avocado, green onions, cilantro, oranges and limes to bring all of the best flavors of mojo sauce into your bowl.