Ingredients:
- 1& 1/2 cup water
- 1 whole chicken
- 2 onions, quartered
- 1 & 1/2 tsp. salt
- 2 tsp. pepper
- 2 tsp. margarine
- 1 onion chopped
- 1 chopped red bell pepper
- 2 small carrots diced
- 2 pcs. Chorizo de Bilbao, sliced thinly
- 1/2 cup chicken broth
- 6 medium size potatoes
- 1/2 cup margarine
- 1/4 cup milk
- 1 slightly beaten egg
- bread crumbs
- asparagus tips and green
- peas for garnishing cooked in salt and water and mashed
Cooking Instructions:
- Boil the chicken with the first four ingredients for 20 minutes. Remove the bones and dice the chicken meat. Set aside. In a separate pan, sauté the onion in the margarine. Add the chicken; stir a while, before adding the chicken broth.
- Season to taste. Arrange the mixture in a round Pyrex dish. Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside.
- To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings. Mash until smooth. Put on top of the chicken. Sprinkle with bread crumbs and bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown. Good for 8 persons.
Source: Panlasang Pinoy Meat Recipes
