COCO CHICKEN PASTEL CASSEROLE

INGREDIENTS:

300 g chicken thigh/breast fillet, cut into cubes
½ Tbsp Datu Puti Soy Sauce
⅛ tsp UFC ground pepper
3 cloves garlic, crushed
1 pc small onion, sliced
3 Tbsp butter/ margarine
½ Tbsp Golden Fiesta Oil
1/2 pc (50 g) carrot, sliced
½ pc chorizo de Bilbao, sliced
4 pc Vienna sausage, sliced
¼ cup UFC whole mushrooms, each piece cut into 2 (reserve ½ cup broth)
¼ cup UFC young corn, sliced
Jufran Thai fish sauce (to taste)
1/3 UFC Coconut Cream
2 Tbsp UFC green peas

PREPARATION:

1. Season chicken with soy sauce and pepper. Set aside.
2. Sauté garlic, onion, and chicken in butter/margarine with oil until slightly brown.
3. Add carrot, chorizo, sausage, mushrooms, young corn, and fish sauce. Cook for 2 minutes.
4. Add cream and mushroom broth while stirring. Let it simmer until slightly thickened. Then add green peas. Serve.

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