Green Chicken

Recipe courtesy of e&c)

• 1lb thin cut chicken breasts
• 1 onion
• 2 cloves garlic
• 1 half green pepper
• Cilantro (I use a lot; use to taste)
• Olive oil
• 1 can Goya tomato sauce
• 1 can chicken broth
• Salt
• Pepper
• adobo seasoning
• sazon seasoning

Season chicken breasts with salt, pepper, adobo, and sazon.  Set aside

In a small food chopper or food processor, combine onion, garlic, green pepper, ad cilantro.  Drizzle in some olive oil.  Puree into a paste to make the sofrito.

Heat olive oil in a large pan.  Add sofrito and sauté about 5 minutes, stirring frequently.  Add about ½ half can of tomato sauce.  Stir.  Add chicken and brown on both sides.  Once browned, add chicken broth (you can also use white wine instead or in addition too).  Cover pot and cook for about 15 minutes or until chicken is fully cooked.

Serve with Red Beans** and Rice and sliced avocado. 

**Follow the above steps for making and cooking the sofrito.   After you add the tomato sauce, add one can of drained red beans.  Stir.  Then add about 1 and ½ cans water and cook for 15-25 minutes.  Stir half way through and mash some of the beans against the side of the pan to thicken.