Thoroughly rinse Chicken Breasts under cold running water.

Pat Dry and place between folds of butcher or freezer paper.

Pound chicken with a mallet or rolling pin until even thickness. Salt and Pepper

Preheat a 6qt Dutch Oven till very hot. Brown chicken breasts on both sides in 1 Tablespoon of Olive Oil. Set aside.

In the same pan...drop chopped bell pepper and cook 1 minute. Add Chopped Onion and cook an additional minute till just turning translucent.

Add Sofrito and Culantro seasoning packet and stir. (both can be found in the ethnic foods aisle)

Add Cumin and Turmeric and stir.

In another small pan...heat 1/4 teaspoon Olive Oil and saute minced garlic just till oils are released. Add to Dutch Oven.

Add chicken stock and bring to a simmer stirring occasionally.

Slice chicken breasts up into bite sized pieces and add to pot.

Chop a handful of fresh cilantro finely and add to pot.

Stir occasionally until mixture comes to a slow boil

Add Rice - here you will have to choose the amount based on your tastes. I used 1 /2 cups of Basmati for a softer texture.

Rice will absorb liquid at 2:1.

Continue cooking on a medium heat at a slow boil uncovered for about 30 minute or until most or all the liquid is absorbed. Stir occasionally, but careful not to mush the rice as it cooks down and softens.