Mix the garlic, chicken bouillon, thyme, sazonador total, 4 tablespoon of olive oil, and 2 tablespoon of the recado rojo in a small bowl to make the marinade. Season the chicken all over with this marinade, and leave in the refrigerator for at least one hour, or preferably overnight.
Heat 3 tablespoon of olive oil in a pan (cast iron if possible) and mix in the brown sugar, med high heat. When very hot, fry all the chicken on all sides until golden brown. You will most likely need to fry in batches. After frying the first batch, scrape up any browned or burned bits before adding another batch. Keep repeating until all the chicken has been browned.
Move the chicken to a stockpot or large saucepan or stockpot, and add just enough chicken broth to cover the chicken. If you don't have enough chicken broth, use additional water. You want the chicken just covered with liquid. Add the diced green pepper and diced onion, along with an additional 1 tablespoon of the recado and mix well. Bring to the boil, and then reduce to a simmer. Cover and simmer for around 45 minutes to 1 hr. You can remove the cover for the last 15 minutes if you like to reduce some of the sauce.
Add salt and pepper to taste, and then stir in your bunch of cilantro. If you like add additional sazonador total to taste.