The recipe yield is:
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.
Chicken; Grains/Rice; Soups/Stews; Phillipines