Directions

1. In medium saucepot, bring water and Bouillon Cubes to a boil over high heat. Reduce heat to low and add chicken, then simmer 10 minutes or until chicken is thoroughly cooked. Remove chicken, reserving cooking liquid. With two forks, shred chicken. In blender, add bread, Skippy® Super Chunk® Peanut Butter and 1-1/2 cups reserved cooking liquid. Blend on low speed until smooth.
2. In 12-inch nonstick skillet, heat olive oil over medium heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Add garlic, yellow pepper paste, Sazon and shredded chicken and cook, stirring occasionally, 2 minutes. Add bread mixture and remaining cooking liquid. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat. Garnish, if desired, with grated Parmesan cheese, sliced hard-boiled eggs and black olives. Serve, if desired, over potatoes or rice.