Spanish Chicken Stew

Prep Time: 45 minutes

Serves: 6 to 8

1 1/2 to 2 pounds chicken breast, cut in 2" pieces

1 tsp adobo

1 cup sofrito

6 to 8 cups water or chicken stock

3 Knorr chicken bouillon cubes*

4 medium potatoes, washed and cut in 2" pieces

2 cups bite-size carrot pieces

1/2 cup Spanish green olives

1 pkg Sazón Goya(R)

1 1/2 cups rice, uncooked

Season chicken breast with adobo and sauté over medium heat until no pink remains. Add remaining ingredients, except rice. Bring to a boil over high heat; reduce heat and simmer 20 minutes or until potatoes and carrots are soft.

Meanwhile, cook rice according to package directions. Serve stew over rice.

*Only use bouillon if you are using water for the stew

Serve with any of these:

Slices of avocado that have been seasoned with salt and pepper

Tossed salad

Mango

Tostones