One large boneless skinless chicken breast or small pack of chicken tenders
One can Rotel mild or hot (your choice)
One onion thinly sliced
One pepper diced use bell or something hotter
1 or 2 potatoes peeled, chopped or diced
Garlic salt to taste
1 ½ cups chicken broth
Pinch of saffron
Pinch of bijol
1 Tablespoon oil
1 cup Spanish olives
Cut chicken into cubes
Sauté onion, peppers, and chicken in skillet with garlic salt (I use my wok)
Add rest of ingredients except olives, bring to a boil, reduce heat to medium low and cook for 20 to 25 minutes, until all liquid is absorbed, add olives and stir and it is ready to serve.
Good with Cuban bread you can subsituite French bread and a fruity white wine.