Savory Cashew Chicken

In a medium sized pot, add raw cashews, cloves, bay leaves and water. Bring water to a boil and let it boil for 35 minutes or until cashews are fork tender. Once cashews have achieved desired texture, remove from heat, drain water, discard cloves and bay leaves and set cashews aside.

In a wok or large skillet over medium high heat, add 3 tablespoons of extra virgin olive oil, the chicken, 1 tablespoon of ground black pepper, 1 teaspoon of salt and 1 teaspoon of cayenne pepper. Let chicken cook for 5 minutes on each side or until thoroughly cooked.

Add cooked cashews, chopped bell peppers and 2 tablespoons of Goya frozen sofrito base. Stir and let cook for 10 minutes. Add 1 tablespoon of Worcestershire sauce, stir and let cook for an additional 10 minutes.

Remove from heat and serve.