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Ingredients:
| 2 packs | (500 g each) | MAGNOLIA CHICKEN TIMPLADOS INASAL |
| 2 | tbsp | |
| garlic | ||
| 4 | cups | |
| 2 | tsp | annatto powder |
| 1 | tsp | salt |
| 1/4 | tsp | pepper |
| 8 | pc | okra, boiled |
| 1 pc | (80 g) | |
| 1 pc | (100 g) | |
| 4 | tbsp | |
| 4 | pc |
Procedure:
1. Heat oil in pan. Saute garlic. Add cooked rice and annatto powder. Mix well
2. Add salt and pepper. Set aside.
3. To assemble: In a plate lined with banana leaf, add rice, chicken inasal, okra, tomato, eggplant, atchara and salted eggs.
Makes 4 servings.
(Yield: 4pc / 1pc per serving)
Tip/s: • Make toyo-calamansi with chopped red chili for as dipping sauce.
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