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CHICKEN INASAL JAVA RICE

Ingredients:

1/4 cup + 2 tbsp (69 g) STAR MARGARINE GARLIC
1 tbsp cooking oil
2 packs (550 g each) MAGNOLIA CHICKEN TIMPLADOS INASAL
1 tbsp (26 g) achuete seeds (annatto)
1 pc (80 g) onion, cubed
1 cup (200 g) short grain rice
1 tsp iodized fine salt
2 cups chicken stock
1/2 pack (50 g) frozen mixed vegetables

Procedure:

1. Heat 2 tbsp margarine and oil in a medium pot. Fry chicken until cooked through. Set aside.
2. In the same pot, add remaining margarine and achuete seeds. Cook over low heat until color of margarine changes. Discard seeds.
3. Adjust heat to medium. Add onion, rice and salt. Cook for about a minute and then add chicken stock. Stir continuously until rice mixture is boiling. Cover and cook over low heat for 20 minutes until rice is almost tender.
4. Add mixed vegetables and gently stir in rice. Turn off heat and place chicken on top just before serving.
 
 
Makes 4 servings.
(Yield: 4pc chicken and 4 cups rice/1 pc chicken and 1 cup rice per serving)
 
Tip/s:
  • Use the same pan with all the chicken drippings from frying to create a more flavorful dish.
  • Slit chicken further to flatten for more even cooking and browning.
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