Coconut Chicken Pastel

2 chicken breast

salt and pepperto taste

1 tbsp canola oil

2 tbsp unsalted butter

2 garlic clovesminced

1 cup chicken stock

1 cup coconut cream

½ cup grated parmesan

1 cup chopped sausages

8 pcs itlog ng pugo

¼ cup button mushroom

¼ cup chopped carrots

¼ cup peas

½ tbsp oregano

½ tbsp thyme

1 tbsp chili flakes

2 tbsp chopped sun-dried tomatoes

2 tbsp chopped fresh basil

Add canola oil and a tablespoon of butter into a pan over medium high heat. Sear the chicken breast for a two minute per side or until the meat has turned light brown. Set aside. Do this to the rest of the chicken cuts until everything is browned. Set aside.

In the same pan add the minced garlic and saute for a few seconds.

Add chicken stock, coconut cream, carrots, peas, and mushrooms in the pan then let it boil for two minutes. Lower the heat and simmer for five minutes.

Add the oregano, thyme, chili flakes, and sun-dried tomatoes then simmer for another five minutes.

Stir in the Parmesan cheese and season with salt and white pepper.

Place the chicken back in the pan, along with chopped sausages and itlog ng pugo. Cover and simmer for another ten mins.

Serve over rice and garnish with basil.

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