Split the Boneless, Skinless Chicken Breast (2) in half and season with Salt and Pepper (to taste).
Into a pan with Vegetable Oil (2 tablespoon), add the chicken. Cook over a medium heat for 2 minutes.
Flip the chicken and cook for another 2-3 minutes. Remove and set aside.
Into the same pan, add Lard (2 tablespoon) and heat up. Add Onion (1). Cook for 3-4 minutes.
Add Red Bell Pepper (1/2) and Green Bell Pepper (1/4). Cook until vegetables are soft, about 5 minutes.
Add Canned Corn (2 cup). Mix to combine.
Transfer mixture to a larger pot. Add Canned Diced Tomatoes (14.5 ounce) and Goya® Sazon con Culantro y Achiote (1 package). Stir.
Add Water (1 cup), Smoked Paprika (1/2 teaspoon), Chili Powder (1/2 teaspoon), Fresh Cilantro (2 teaspoon), Fresh Parsley (1 tablespoon), Garlic Powder (2 teaspoon), Granulated Sugar (2 teaspoon), Ground Black Pepper (1/2 teaspoon), and Salt (1/2 teaspoon). Stir to combine.
Return the chicken to the pot and cook for 10-15 minutes over medium heat.