| 1. |
Chop onion, green pepper and red pepper into 1" pieces. |
| 2. |
Trim and cut chicken breasts into 1-2" pieces. |
| 3. |
Add water into a deep pot. Add sazon. Sprinkle thyme, parsley, and salt to taste. |
| 4. |
Bring water to a simmer. Add sliced chicken breast to water and cover. Cook for 5 minutes. |
| 5. |
Add chopped vegetables to chicken and cover. Add tomato paste. |
| 6. |
Stir occasionally. Cook 25 minutes (or until chicken is cooked thoroughly and breaks apart easily) on medium-high heat. |
| 7. |
Note: leftovers can be refrigerated for the rest of the week. |
