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Ingredients:
| 1/4 | cup | cooking oil |
| 2 | pc (200 g) | potatoes, cubed |
| 1 | cup (240 g) | shredded leftover chicken adobo, reserve adobo sauce |
| 4 | cloves | garlic, crushed |
| 1 | tbsp | turmeric powder |
| 1 | pc | chicken bouillon cube |
| 1/4 | tsp | pepper |
| 1 | bundle (160 g) | mustasa leaves, cut into 2 inch length pieces |
| 4 | cups | cooked rice |
Procedure:
1. Heat half of oil in a large pan and fry the potatoes until golden brown and tender.
2. Add the chicken adobo and sauté together with the potatoes. Transfer the mixture and set it aside. Keep warm.
3. In the same pan, add the remaining oil and sauté garlic, turmeric powder, chicken cube and pepper.
4. Then add the reserved adobo sauce and simmer for 2 minutes.
5. Add the mustasa leaves and cook until just bright in color.
6. Add rice and mix well.
7. Arrange on a platter and top with the chicken-potato mixture.
Makes 6 servings.
Note/s:
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