CREAMY CHICKEN & PORK RICE


Ingredients:

2 tbsp COOKBEST COCONUT OIL
1 (150 g) pc onion, sliced
4 cloves garlic, crushed
100 grams MONTEREY PORK KASIM, cut into thin strips
2 (150 g each) cans PUREFOODS CHICKEN AFRITADA
1 tbsp patis
1 pc laurel leaves
1 cup rice, washed once
1/2 cup malagkit rice, washed once
1 (200 mL) pack tomato sauce
2 (250 mL each) cans MAGNOLIA ALL PURPOSE CREAM, reserve 1/4 cup
1 (100 g) pc red bell pepper, cut into strips
1 pc MAGNOLIA BROWN EGG, boiled and sliced

Procedure:

  1. Heat oil in a wok or large saucepan. Saute onion, garlic and pork until pork is tender.
  2. Add chicken, patis, laurel, rice, tomato sauce and cream. Mix well and cook covered over low heat for 20 minutes.
  3. Add a bell pepper and reserved cream. Cook for another 5 minutes. 
  4. Transfer onto platter and garnish with egg slices before serving.

Makes 5 servings.


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