Ingredients
- 1 lbs Chicken Breast
- 2 tsp Goya adobo
- ⅔ cup Onions diced
- ½ cup Green pepper diced
- 3 cloves Garlic diced
- 1 tlbs White wine vinegar
- 12 oz Tomato sauce 1 can
- ½ cup Dry white cooking wine
- 2 Yellow potatoes
- ⅓ cup olives drained of liquid
- 2 Bay leafs
Instructions
- Cut the chicken breast into about 1-2in. size cubes. Season with the adobo.
- Coat a pot with oil and heat over medium-high heat. Add the chicken and brown the chicken on all sides for about 4-5 minutes (you don’t want to cook the chicken all the way through). Remove the chicken and place on a plate.
- Add onions, peppers, and garlic to the pot. Cook until the onions and peppers are translucent. 3-5 minutes.
- Once the onions, peppers, and garlic are cooked, add the chicken back into the pot and stir together. Add the tomato sauce, white wine vinegar, dry white cooking wine, potatoes (chopped), olives and bay leaf. Bring to a boil. Reduce heat to low-medium, and allow to simmer for about 15 minutes or until the potatoes are soft and the chicken is cooked through (reaches 165 F.)
- Serve with white rice and enjoy!
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