TJ CHICKEN PASTEL


Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup chopped onions
1 tbsp minced garlic
1 cup cubed red and green bell peppers
1 (210g) can PUREFOODS CHORIZO BILBAO STYLE, sliced
1/4 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into 1 inch chunks
1/4 kg MAGNOLIA CHICKEN STATION THIGH FILLETS, cut into 1 inch chunks
2 cups water
1 cup evaporated milk
1 cup cubed potatoes
1 cup cubed carrots
8 pc PUREFOODS TENDER JUICY CHICKEN HOTDOG, each piece cut into 4
1/2 cup frozen green peas
1/4 cup sliced button mushrooms
1/2 cup cubed MAGNOLIA QUICKMELT CHEESE

Procedure:

1. Melt butter in saucepan. Saute onions and garlic for one minute or until onions are tender.  Add bell peppers, chorizo and chicken.  Cook until chicken changes in color.

2. Pour in water and milk.  Cover and let simmer for about 5 minutes.

3. Add potatoes and carrots.  Cook for 10 mintues or until veggies are tender. Stir in chicken hotdogs, green peas and mushrooms.  Simmer for a minute and add cheese.  Cook just until cheese melts.

 

Makes 5 servings


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