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.