Fiesta Chicken Breast

Split the Boneless, Skinless Chicken Breasts (2) in half and season with Salt (to taste) and Ground Black 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), McCormick® 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!