2 chicken breast
oil
1 1/2 onion chopped
2 roma tomatoes
1-6 carrots big chunks, stew size
1-2 cups of frozen peas
2 potatoes
1/4 tsp of garlic
fresh oregano
1 bay leaf
1 TBS of aji panca
cumin to taste (about 1 tsp + sprinkling on chicken)
chicken bouillon
*sherry optional

Salt, pepper, cummin chicken, cook with oil until golden and set aside. Cook onion, when clear, add cumin, garlic and aji panca. Cook until all looks well cooked, add water and simmer for couple of minutes. Add chicken, bay leaf and oregano. Simmer for 5 min. Add carrots, tomatoes, potatoes and cook add more water if needed. Once potatoes and carrots are cooked, add chicken bouillon, sherry and peas. Serve over rice.