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Ingredients:
| 2 | packs (250 g each) | MAGNOLIA CHICKEN TIMPLADOS LONGANISA (16 pc) |
| 1/3 | cup | water |
| 2 | tbsp | cooking oil |
| 1 | pc (90 g) | red onion, chopped |
| 2 | cloves | garlic, sliced |
| 1 | pc (110 g) | red bell pepper, chopped |
| 3 | pc (450 g) | potatoes, peeled and small diced |
| 5 | pc (10 g) | basil leaves, shredded |
Procedure:
1. In a pan, cook longanisa in casing with water for 3 minutes or until dry. Prick casing.
2. Add oil and fry for 5 minutes or until cooked through. Remove casing if desired. Set aside.
3. In the same pan, sauté onion and garlic. Add potatoes and cook covered for 4 minutes or until tender.
4. Add bell pepper, longanisa, and then basil.
Makes 8 servings.
(Yield:16 pieces/2 pieces per serving)
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