TOMATO CHICKEN PORRIDGE


Ingredients:

2 tbsp PURE OIL VEGETABLE COOKING OIL
1 (100 g) pc red onion, chopped
500 g tomato, chopped
500 g MAGNOLIA CHICKEN STATION CHICKEN RECADO CUT
2 tbsp iodized fine salt
1 tsp pepper
1 tbsp dried basil
1/8 cup tomato paste
2 cup rice
2 pc chicken bouillon cube, diluted in 2 liter of water
1 (100 g) pc baguio beans, chopped

Procedure:

  1. Heat oil in a pot and sauté onion, tomatoes, and chicken. Season with salt, pepper, and dried basil.
  2. Add tomato paste, rice, and chicken stock. Bring to boil and simmer for 25 minutes. Stir from time to time.
  3. Add broccoli and cook for another 5 minutes.
Makes 8 servings.  

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