Hot pepper stewed chicken

• 1 packages boneless skinless chicken thighs
• 2 jalapenos
• 2 Serrano peppers
• 1 medium onion
• 1 medium Bell pepper
• 1 envelope sazon goya seasoning
• 1 can Chicken and mushroom soup
• 1 tbsp butter
• 3 tbsp Mccormick kickin chicken seasoning
• 1 dash salt and pepper

1. Cut chicken thighs into bite size pieces
2. Cut up jalapenos and Serrano peppers
3. Season cut up chicken thighs with sazon goya, Mccormick kickin chicken, salt and pepper.
4. Sit to side
5. In a large saute pan saute onions, peppers, bell peppers in butter until tender.
6. Add chicken to saute pan.
7. Stir and let simmer.
8. Stirring occasionally.
9. Add can of chicken and mushroom soup along with half a can of water
10. Let simmer until thick.
11. Stirring occasionally.
12. Serve with over rice and garish left over peppers if you have any left

chicken thighs, jalapenos, serrano peppers, onion, bell pepper, sazon goya seasoning, chicken, butter, kickin chicken, salt

Taken from cookpad.com/us/recipes/356027-hot-pepper-stewed-chicken (may not work)