Pollo al Jugo (recipe from Chile)

3 Boneless and skinless Chicken Breast
1/2 chopped onion
2 minced cloves of garlic
3 sliced and cubed carrots
2 tsp. tomato bouillon (Knorr)
1 can of peas
1/4 tsp. cumin
1/4 tsp. oregano
salt and pepper to taste

Saute in a little oil, onion, carrots and garlic. Add cut up chicken breast. Saute for just couple minutes and add bouillon, oregano and cumin. Add can of peas and 1/2 cup of water, salt and pepper to taste. Simmer for 20 minutes. Serve over mashed potatoes or rice. Enjoy it!
Sussy Gardner