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Chicken with Vegetables

June 4, 2010

Serves 6

Preparation Time:	15 min
Cooking Time:	25 min
Standing Time:	0 min

1 tablespoon	MAGGI Granulated Chicken Flavor Bouillon
6 (3 ounces each)	boneless, skinless chicken thighs
2 tablespoons	vegetable oil
2	medium yellow potatoes with skin, sliced
1 cup	sliced carrots
1/2 cup	water
2 packets (3.98 ounces each)	MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)
2 cups	broccoli florets
	Hot, cooked rice

SPRINKLE bouillon on both sides of chicken thighs.

HEAT oil in large skillet over medium-high heat. Add chicken; cook for 5 minutes on one side until brown. Turn chicken over; add potatoes, carrots, water and sofrito. Reduce heat to medium-low; cover. Cook for 15 minutes or until chicken is cooked through. Add broccoli; cover. Cook for 3 minutes. Serve warm with hot, cooked rice.