2 tbsp cooking oil
2 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme leaves
1 tsp dried oregano
1 tbsp prepared mustard
1 tbsp peanut butter
3/4 cup MAGGI Chili Sauce
1/4 cup tomato sauce
2 tbsp white wine (optional)
1/2 cup water
1-1/2 tbsp butter
3 cloves garlic, minced
1 small onion, minced
2 pieces celery stalks, cut 1 inch diagonally
1 pc red bell pepper, cut into cubes
2 chicken breasts, boned and cut into cubes
1 piece 11g MAGGI Chicken Broth Cube dissolved in
1 cup water
1 pc chorizo Bilbao, cut 1 cm. thick diagonally
2 tbsp white wine (optional)
1 cup malagkit rice, washed
1 cup plain rice, washed
1 piece 11g MAGGI Chicken Broth Cube dissolved in
3 cups water
6 pcs chicken liver, sliced
6 pcs chicken gizzard, quartered
3/4 cup sliced button mushrooms

1. Heat oil and saute garlic until golden brown. 
    Stir in remaining ingredients for sauce and simmer for 
    about 5 min. Set aside and prepare topping.

2. Melt butter, saute garlic, onions, celery, peppers and 

    chicken. Pour in broth and simmer for about 10 min. 
    Add chorizo, wine and 1/4 cup of the prepared sauce. 
    Simmer another 5 min.

3. Combine malagkit and plain rice. Cook in broth, then mix 

    in liver, gizzard, mushrooms and the remaining sauce. Pack 
    rice in an oven-proof dish or shallow pan and top with the 
    chicken mixture. Bake for about 15 min. Serve hot.

Nutritional Content:
Calories: 437  Carbohydrates (g): 57  Protein (g): 25  Fats (g): 12


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