Directions
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Step 1
Split the Boneless, Skinless Chicken Breast (2) in half and season with Salt and Pepper (to taste).
Step 2
Into a pan with Vegetable Oil (2 tablespoon), add the chicken. Cook over a medium heat for 2 minutes.
Step 3
Flip the chicken and cook for another 2-3 minutes. Remove and set aside.
Step 4
Into the same pan, add Lard (2 tablespoon) and heat up. Add Onion (1). Cook for 3-4 minutes.
Step 5
Add Red Bell Pepper (1/2) and Green Bell Pepper (1/4). Cook until vegetables are soft, about 5 minutes.
Step 6
Add Canned Corn (2 cup). Mix to combine.
Step 7
Transfer mixture to a larger pot. Add Canned Diced Tomatoes (14.5 ounce) and Goya® Sazon con Culantro y Achiote (1 package). Stir.
Step 8
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.
Step 9
Return the chicken to the pot and cook for 10-15 minutes over medium heat.
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