Ingredients:
1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomatoe sauce
3-4 pcs. sweet whole pickles (sliced slanting by, ¼ thick)
¼ cup pickle sauce
2 bell pepper (red and green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, ¼” thick)
3 potatoes (quartered, fried)
½ head garlic, minced
¼ cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper
Procedure:
Clean chicken, cut into small serving pieces. Marinate in vinegar, soy sauce, salt, pepper and garlic. Lest stand for 1-2 hours. Drain. Fry until a little brown.
Put back fried chicken into vinegar mixture, add tomatoe sauce, pickles, pickle liquid and onions. Cover.
When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients. Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
