Chicken Pot Roast



½ kg chicken meat (cut up)
4 cloves garlic (crushed)
1 pc (medium) onion (sliced)
2 tbsp all-purpose flour
100 g carrots (cut into chunks)
¼ cup cup canned button mushroom
1 pc laurel
100 grams yellow kamote (cut into chunks)
1 pouch (200 g) Del Monte Original Style Tomato Sauce


1. Rub chicken with garlic. Season with ½ teaspoon iodized fine salt and 1/8 teaspoon pepper. Sprinkle with flour and brown all sides with oil.

2. Place in casserole. Add remaining ingredients, salt to taste and ¾ cup water. Cover and Simmer over low heat for 25 minutes, stirring occasionally.

Makes 5 servings!

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