Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
2 ea Pcs. deboned breasts; cut
- into serving pieces
3 ea Tb Vegetable oil
3 ea Garlic cloves; minced
1 md Onion; chopped
2 md Tomatoes; chopped
2 md Potatoes; cubed
1 ea Tb Tomato paste
3/4 c Water
1 c Frozen green peas
3 c Long grained rice
3 c - 4 cups chicken stock for
- cooking rice
Salt and pepper to taste
1/2 c Green olives (optional)
1/3 c Sweet red pepper; sliced
- thinly
2 ea Hard-boiled eggs; sliced for
- garnish
Season chicken breast
-pieces lightly with salt
-and

pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In
a deep pan over medium heat, saute garlic, onion and tomatoes in 1
tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan
over medium low heat for agbout 10 minutes. Add potatoes, peas,
sweet pepper slices and olives. Correct seasonings. Cook for another
8-10 minutes or until potatoes are tender. Remove meat and vegetables
and set aside. Remove fat from sauce. Remove sauce. Let cool.
Combine reserved sauce with 1 tablespoon tomato paste with enough
chicken stock to have a total amount of approximately 4 1/2 cups.
Use this combined mixture in place of water to cook rice. Mix rice
and liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked,
let cool a little then combine it gently with the meat and vegetable
mixture in a shallow serving platter. Smoothen mixture with the back
of a spoon for presentation. Garnish top with slices of hard-boiled
eggs, green olives and sweet red pepper slices. Serves 8-10. Source:
Philippine Recipe Made Easy by Violeta A. Noriega.

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