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Ingredients
  • 1 chicken bouillon cube
  • 1¾ cups water
  • 2 chicken breasts, cut into 1" cubes
  • 2 cups quick cooking rice
  • 1 tsp. oregano
  • 5 to 6 olives, chopped using Chop ’N Prep Chef
  • ½ tsp. Adobo with pepper seasoning
  • ¼ tsp. Sazon with annatto seasoning
  • 1 tbsp. sofrito
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