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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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