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

Paprika Potatoes

Prep Time: 1 to 1 1/2 hours

Serves: 6

6 large potatoes

2 Tbsp. olive oil

1 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/4 tsp. ground black pepper

Preheat oven to 375°F. Wash potatoes well and cut into bite-size pieces. Add to a 13"x9" pan and drizzle olive oil over the top; toss lightly. Mix seasonings in a small bowl and sprinkle over potatoes. Mix well.

Bake for 45 minutes to an hour, turning every 20 minutes. Remove from oven when potatoes are crispy on the outside and soft on the inside.