INGREDIENTS:
- 1 kg boneless, skinless chicken meat, cubed
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tbsp bagoong
- 14 oz coconut cream
- 12 pcs siling labuyo, stemmed and minced
- Salt and pepper, to taste
- 1 tbsp cooking oil
HOW TO COOK:
- Pour and heat the oil on a wide pan over medium heat.
- When hot enough, saute the onions and garlic and cook until softened.
- Add- in the bagoong and cook, stirring occasionally, for about 1 to 2 minutes or until it begins to brown.
- Add- in the chicken and cook, stirring occasionally, until lightly browned.
- Add- in the coconut cream and sili.
- Bring to a simmer, cover, and continue to cook for about 20 to 30 minutes or chicken is cooked through and sauce is thickened and reduced.
- Season with salt and pepper to taste.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: youtube.com (Pinay In Sweden)
Also try: Beef Bicol Express
