Papas Chorreagas Ii

• 1 lb potato, peeled and cut in half lengthwise
• 1 chicken bouillon cube
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup sweet onions or 1/2 cup green onion, chopped fine
• 2 tomatoes, chopped fine
• 1/4 cup fresh parsley or 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• sazon goya con culantro y achiote (optional)
• 1/4 cup queso fresco (to taste)
• sliced green onion, for garnish

1. Place potatoes in a saucepan, cover with water, drop in chicken bouillon, and a little salt; boil until tender.
2. Meanwhile, heat oil in a skillet, over medium heat, and cook onions, tomatoes, and parsley until onions are softened; season with cumin, sazon, salt and pepper.
3. Place cooked potatoes into a serving bowl, pour tomato sauce over, covering potatoes, crumble cheese over top, and garnish with green onions, if desired.

potato, chicken, salt, olive oil, sweet onions, tomatoes, parsley, ground cumin, sazon goya con culantro, queso fresco, green onion

Taken from www.food.com/recipe/papas-chorreagas-ii-433706 (may not work)