Fiesta Chicken Breast

Split the Boneless, Skinless Chicken Breasts (2) in half and season with Salt and Pepper (to taste) .

Into a pan with Vegetable Oil (2 Tbsp) , 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 Tbsp) 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 cups) . Mix to combine.

Transfer mixture to a larger pot. Add Canned Diced Tomatoes (1 3/4 cups) and Goya® Sazon con Culantro y Achiote (1 pckg) . Stir.

Add Water (1 cup) , Smoked Paprika (1/2 tsp) , Chili Powder (1/2 tsp) , Fresh Cilantro (1/2 Tbsp) , Fresh Parsley (1 Tbsp) , Garlic Powder (1/2 Tbsp) , Granulated Sugar (1/2 Tbsp) , Ground Black Pepper (1/2 tsp) , and Salt (1/2 tsp) . Stir to combine.

Return the chicken to the pot and cook for 10-15 minutes over medium heat.

Serve and enjoy!