2 quarts chicken broth
2 tbs olive oil
1 very large or 2 small boneless chicken breasts cut into bite size pieces
6 celery stalks
2 large carrots
1 onion
2-3 leeks
1 can fire roasted tomatoes
1 chipolte chili in adobo sauce
1 tsp adobo sauce
1 cup cooked rice (I use one of the small containers of rice that you get from Chinese takeout)
OR 1/2 cup of your favorite small type pasta or egg noodles
1 pack goya sazon
3 TBS Flat leaf parsley chopped
Heat olive oil in a large pot - add veggies and saute until they begin to carmelize - add chicken and cook until no longer pink - add tomatoes chipolte and sauce and chicken broth and stir - bring to a boil- then turn heat down to a simmer - add sazon and stir well - continue cooking for about 1 hour on a very low flame - add rice and parsley right before serving
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