Place cut up chicken breast in a pay with water. Add pinch of salt. Cook at moderate high heat until the water starts to boil, then lower the heat to low.
2
Peel and dice the carrots into 1/4" size pieces. Set aside.
3
Dice the green bell pepper into 1/8" pieces. Set aside.
4
In a pan add the *sofrito, tomato sauce, olives, carrots, green bell pepper, bay leaves, olive oil, and 1 cups of the water. Cook at moderate heat until it starts boiling. Lower to moderate low heat and simmer for 20 minutes. Stir occasionally while simmering.
5
Continue to simmer at moderate heat. Stir every 15 minutes.
6
Makes approximately 4 servings.
7
Serve over white or brown rice or noodles if you like.
