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CRISPY FRIED CHICKEN AND PEPERONATA RICE

Ingredients:

1 pack (1 kg) MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN
1 tbsp cooking oil
1 tbsp MAGNOLIA GOLD BUTTER SALTED
4 cloves garlic, minced
1 pc (50 g) red bell pepper, chopped
1 pc (50 g) green bell pepper, chopped
1 can (100 g) button mushrooms pieces and stems, drained
10 pc pitted black olives (optional), sliced
4 cans (150 g each) PUREFOODS CHICKEN IN BROTH
5 cups cooked rice
1 tsp iodized fine salt
1/2 tsp pepper

Procedure:

  1. Cook chicken according to package directions. Set aside and keep warm.
  2. Heat wok or large skillet over high heat and add oil and butter. Sauté garlic until fragrant but not browned. Add red and green bell peppers, mushrooms, olives and chicken. Cook and stir for about 2 minutes.
  3. Add cooked rice to vegetable mixture. Stir until rice is heated through, about 2 – 3 minutes. Season with salt and pepper.

Makes 5 servings.

Tip/s:

  • Leftover cooked rice that has been chilled is best for this recipe.
  • Add other vegetables like carrots to make a colorful and complete meal.
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