CHICKEN ESTOFADO

Ingredients:

1/3	cup	DARI CREME CLASSIC
6	cloves	garlic, chopped
1	kg	whole MAGNOLIA CHICKEN, cut into 8 to 10 pieces
1	cup	chicken stock
1/3	cup	soy sauce
1/2	cup	vinegar
3	pc	bay leaves (laurel)
1	tbsp	iodized fine salt
3/4	cup	brown sugar
2	tbsp	cornstarch, dissolved in 3/4 cup water
1	pc	saba banana, sliced lengthwise and fried
3 (300 g)	pc	potatoes, sliced and fried
2 (100 g)	pc	red bell peppers, sliced into rings
1	pc	white onion, sliced

Procedure:

Melt margarine in a pot and saute garlic and then chicken.
Add chicken stock and soy sauce then bring to a boil for 10 minutes. Add vinegar, bay leaves, salt and sugar. Continue cooking over medium heat for another 10 minutes or until chicken is cooked through.
Add the cornstarch mixture while stirring until sauce slightly thickens. Simmer once.
Add banana and potatoes. Remove from heat and plate. Top with bell peppers and sliced onion.

Makes 8-10 servings.

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