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Ingredients:
| 1 | pc (100 g) | onion, sliced |
| 1 | head (52 g) | garlic, chopped |
| 1/4 | cup | cooking oil |
| 2 | packs (550 g each) | MAGNOLIA CHICKEN TIMPLADOS INASAL |
| 6 | cups (1.6L) | gata (coconut milk), pinausukan |
| 2 | pc (300 g) | potatoes, cut into chunks |
| 2 | pc | finger peppers (siling haba) |
| 1 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
| 1 | pack (110 mL) | MAGNOLIA ALL PURPOSE CREAM |
| 2 | pc | red chili pepper (siling labuyo) |
Procedure:
1. Sauté onion and garlic in oil, and then add the chicken. Fry until golden brown.
2. Add gata and tanglad (lemongrass). Let simmer.
3. Add potatoes, siling haba, salt, and pepper.
4. Cover and boil for 10 minutes or until chicken is cooked through.
5. Lower heat and then add cream. Simmer for another 5 minutes. Garnish with siling labuyo.
Makes 4 servings.
Makes 6-8 servings.
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