STUFFED CHICKEN IN TOMATO STEW

Ingredients:

1	pc	MAGNOLIA CHICKEN STATION GALANTINA (whole boneless chicken)*
1/4	kg	MONTEREY PORK SHANGHAI MIX
2	pc	MAGNOLIA BROWN EGGS, boiled

1/4	cup	cooking oil
1 (100 g)	pc	onion, sliced
5	cloves	garlic, crushed
1	pc	laurel
1	tbsp	sugar
3	cups	tomato sauce
2	cups	water
		iodized fine salt and pepper to taste
2 (200 g)	pc	potatoes, quartered
2 (100 g)	pc	carrot, cut into chunks

Procedure:

Cut back part of the chicken and lay flat on a tray. Place shanghai mix and arrange eggs in the center of the chicken and roll carefully. Secure chicken roll with evenly spaced twine.
In a pot, heat oil and sauté onion and garlic. Add laurel, sugar, tomato sauce, water and chicken. Cover and simmer for 40 minutes or until chicken is done, stirring occasionally. Season with salt and pepper to taste then add potato and carrot in the last 10 minutes of cooking. Cook until tender.
Remove chicken and slice. Arrange on platter chicken slices, potatoes, carrot and sauce. Serve.

Makes 8 servings.

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