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COCO CHICKEN PASTEL CASSEROLE

INGREDIENTS:

  1. 300 g chicken thigh/breast fillet, cut into cubes
  2. ½ Tbsp Datu Puti Soy Sauce
  3. ⅛ tsp UFC ground pepper
  4. 3 cloves garlic, crushed
  5. 1 pc small onion, sliced
  6. 3 Tbsp butter/ margarine
  7. ½ Tbsp Golden Fiesta Oil
  8. 1/2 pc (50 g) carrot, sliced
  9. ½ pc chorizo de Bilbao, sliced
  10. 4 pc Vienna sausage, sliced
  11. ¼ cup UFC whole mushrooms, each piece cut into 2 (reserve ½ cup broth)
  12. ¼ cup UFC young corn, sliced
  13. Jufran Thai fish sauce (to taste)
  14. 1/3 UFC Coconut Cream
  15. 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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