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Season shrimp with Adobo and set aside in refrigerator.
Heat oil in large, heavy pot over medium-high heat. Add onions and garlic; cook, stirring often, until onions soften, about 10 minutes. Stir in tomato sauce, sofrito, Sazón, rocoto and ¼ tsp. oregano. Cook, stirring often, until tomato sauce begins to simmer, about 5 minutes.
Add chicken bouillon mixture and whole kernel corn; bring to boil. Reduce heat to medium low. Simmer for 30 minutes. Stir in potato, yuca and rice and simmer, stirring occasionally, until vegetables are tender and rice is tender, about 30 minutes, adding peas after 25 minutes. Add reserved shrimp; cook until pink and opaque, about 3 minutes.
Carefully break eggs into soup. Simmer, without stirring, until eggs poach in liquid and whites set, about 3 minutes.
Gently stir in cream and cilantro and cook until stew is almost boiling. Serve very hot.