MUSH CHICKEN AFRITADA
Ingredients
1 can (400g) JOLLY Whole Mushrooms 400g, drained
1 tablespoon oil
½ kilogram chicken, cut into 8 pieces
1 piece onion, chopped
4-5 gloves garlic, minced
2-3 pieces bay leaves
1 piece carrots, cut into cubes
1 piece green bell pepper, sliced diagonally
1 cup tomato sauce
1 cup water
1 teaspoon ground pepper
1 teaspoon fish sauce
2 teaspoons Jolly Tomato Paste
Procedure
- Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
- Add onion, garlic and bay leaves. Sauté until fragrant.
- Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
- Let it simmer for about 15-20 minutes or until chicken is tender. Add water if the sauce becomes too thick.
Number of servings: 7-8 servings
MUSH PORK ADOBO
Ingredients
1 can (400g) JOLLY Whole Mushrooms, drained
½ kilogram pork belly, adobo cut (about 2 inches thick)
2-3 tablespoons oil
1 piece onion, chopped
1 head garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon peppercorns
2 pieces bay leaf or laurel leaf
Procedure
- Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
- Add onion and garlic, sauté until fragrant.
- Add JOLLY WHOLE MUSHROOMS, soy sauce, vinegar, water, peppercorns and bay leaves; let it simmer for 30-45 minutes. Add water if it becomes too dry.
- Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Number of servings: 6-8 servings
