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Ingredients:
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/2 | cup | chopped onions |
| 1 | tbsp | minced garlic |
| 1 | cup | cubed red and green bell peppers |
| 1(210grams) | can | PUREFOODS CHORIZO BILBAO STYLE |
| 1/4 | kg | MAGNOLIA CHICKEN STATION BREAST FILLET, cut into 1 inch chunks |
| 1/4 | kg | MAGNOLIA CHICKEN STATION THIGH FILLET, cut into 1 inch chunks |
| 2 | cup | water |
| 1 | cup | evaporated milk |
| 1 | cup | cubed potatoes |
| 6 | pc | PUREFOODS TJ CHICKEN HOTDOG, cut into 4 |
| 1/2 | cup | frozen green peas |
| 1/4 | cup | sliced button mushroom |
| 1/2 | cup | cubed MAGNOLIA QUICKMELT CHEESE |
Procedure:
1. Melt margarine in saucepan. Saute onions and garlic for one minute or until translucent. Add bell peppers, chorizo and chicken. Cook until chicken changes in color.
2. Pour water and milk, bring to a boil. Once boiling, simmer and keep covered until meat is tender or for 10 minutes.
3. Add potatoes and carrots. Cook for an additional 5 minutes or until veggies are tender. Stir in chicken hotdogs, green peas and mushroom. Simmer for a minute and add cheese. Cook until cheese has melted.
Make 5 servings.
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