Chicken stewed in a special tomato sauce until tender
Preparation Time: 00:10
Cooking Time: 00:30
Servings: 6
Cooking Time: 00:30
Servings: 6
Ingredients
1/4 cup cooking oil
6 cloves garlic, minced
3 pcs siling labuyo
1 medium onion, chopped
2 tbsp tomato paste
1 k chicken, sliced into serving portions, browned
1 11g MAGGI Chicken Broth Cube dissolved in
1 1/2 cups water
sugar salt and pepper to taste
1 cup pimiento, sliced into strips
1 cup olives, pitted
24 pieces quail eggs cooked and shelled
6 cloves garlic, minced
3 pcs siling labuyo
1 medium onion, chopped
2 tbsp tomato paste
1 k chicken, sliced into serving portions, browned
1 11g MAGGI Chicken Broth Cube dissolved in
1 1/2 cups water
sugar salt and pepper to taste
1 cup pimiento, sliced into strips
1 cup olives, pitted
24 pieces quail eggs cooked and shelled
Procedure
1. Heat oil and saute garlic, siling labuyo, and medium onion
until limp.
2. Increase heat and stir in the tomato paste. Saute for 1 minute
2. Increase heat and stir in the tomato paste. Saute for 1 minute
or until acidity has evaporated.
2. Stir in the chicken broth and season with salt, pepper and
2. Stir in the chicken broth and season with salt, pepper and
sugar. Add browned chicken and simmer over medium heat
until chicken is tender.
3. Add the pimiento, olives and quail eggs and simmer for
3. Add the pimiento, olives and quail eggs and simmer for
about 5 minutes more.
Protein (g):44, Fats (g):21
The tomato is a natural source of lycopene, an antioxidant that prevents a wide range of diseases
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