Chicken with Barbanzo Beans Stew

1 lb. of chicken breast or whole chicken cut in portion sizes.
Adobo with Cumin
1/2 onion, chopped fine.
1 clove of garlic, minced.
1 can of 15.5 oz. Goya Chick peas/Garbanzo beans (drain water)
1 Cup of water
1 envelope of Sazon Goya with Culantro and Achiote (Coriander and Annato).
1 Tablespoon of chopped cilantro (optional)
Salt to taste
Season chicken with Adobo with Cumin. Warm up oil and brown chicken for 5 minutes. Add onions and garlic. Cook until onion is clear. Add water, Sazon Goya and garbanzo beans. Add more salt if needed. Cover and cook at low heat for 25 to 35 minutes or until chicken is done. Turn off heat and garnish with chopped cilantro.
* Chicken can be substituted for pork. Make sure that pork is fully cooked because pork take more time to get cook.
* Serve with Canilla Extra Fancy Long Grain White Rice if desired. "Enjoy it"