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CHICKEN CALDERETA

Ingredients:

2 tbsp cooking oil
1 (100 g) pc onion, sliced
6 cloves garlic, minced
4 pc tomatoes, sliced
1 (1.4 kg) pc whole MAGNOLIA JUMBO CHICKEN, cut into 26 portions
1 (50 g) pc red bell pepper, cut into 1 inch cubes
1 (50 g) pc green bell pepper, cut into 1 inch cubes
2 cups water (enough to cover meat)
1 (85 g) can PUREFOODS LIVER SPREAD
2 cups tomato sauce
2 tbsp soy sauce
1/4 kg potatoes, cut into chunks
1/2 tsp iodized fine salt
1/2 tsp pepper
1/4 cup pitted green olives, sliced in half

Procedure:

  1. In a pot, heat oil and sauté onion, garlic and tomatoes.
  2. Add chicken, then half of the bell peppers and sauté for 5 minutes. Add water. Cover and let simmer over lower heat for 30 minutes or until meat is tender. Stir occasionally.
  3. Add liver spread, tomato sauce, soy sauce and potatoes. Let simmer for 15 minutes, until sauce slightly thickens and potatoes are tender. Season with salt and pepper.
  4. Mix in olives and remaining bell peppers. Cook for another minute.

Makes 13 servings.

(Yield: chicken 26 pieces & 2 cups sauce/2 pc chicken & 2 tbsp sauce) 

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