8 cloves garlic, crushed
1 onion, sliced
400 g chicken breast, cut into serving portions
8 sibuyas tagalog
2 medium (200 g) potatoes, cut into chunks
1 red bell pepper, cut into strips
1 can (230 g) Mechado-Caldereta sauce
PROCEDURE:
1. Saute garlic, onions, chicken for a few minutes.
Add ½ cup water and 1 tsp. rock salt (or 1/3 tsp.
iodized salt). Simmer until half-tender.
2. Add sibuyas tagalong, potatoes and bell peppers.
Simmer for 10 minutes. Add Mechado-Caldereta sauce.
Simmer for another 5 minutes.
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