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1
Season chicken breast with salt and pepper.
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2
Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick).
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3
When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough.
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4
In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes.
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5
Add rice. Fry rice until golden brown.
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6
Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic.
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7
Add chicken, toss to coat with seasonings.
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8
Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can).
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9
Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret!
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10
When the water is just about evaporated, turn heat off and keep on stove until completely evaporated.
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11
Remove from skillet into a serving dish and keep covered until ready to serve.
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12
Serve with beans and homemade tortillas!
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13
*On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!
