ONE POT INASAL RICE

Ingredients:

1/4	cup	cooking oil
2 (500 g each)	packs	MAGNOLIA CHICKEN TIMPLADOS INASAL, drained (reserve marinade)
1 (70 g)	pc	onion, sliced
4	cloves	garlic, finely crushed
2 (15 g)	tbsp	hibe (dried shrimps), washed once
1-1/2	cups	uncooked dinorado rice
2	cups	chicken stock
1 (165 g)	head	Baguio pechay, sliced

Procedure:

Make chicken stock by dissolving a piece of chicken cube in hot water or by boiling chicken bones.

Heat oil in a pot and brown chicken. Set aside.
In the same pot, sauté onion, garlic and hibe until onion is tender. Add rice and cook for 1 minute.
Add chicken and stock. Bring to boil, stirring continuously. Cover and cook for 20 minutes until veggies are tender and chicken is cooked through. Add Baguio pechay when rice is almost cooked. Stir into rice mixture while hot.

Makes 4 servings.
(Yield: 4 pc chicken & 4-1/2 cups rice mixture/1 pc chicken & 1 cup rice mixture per serving)

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