VEGETABLE POT PIE
AJI-NO-MOTO® UMAMI SEASONING
4 Tbsps. (60ml) Vegetable oil
1 cup (200g) Red onions, sliced
2 kgs. (2000g) Chicken breast, cut into portions
2 Tbsps. (30g) Garlic, minced
1 cup (240g) Tomatoes, sliced
1/4 cup (60ml) Tomato paste
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
3 1/2 Tbsps. (51ml) Fish sauce
2 Tbsps. (30g) White sugar
2 1/2 cups (625ml) Water
1 1/2 cups (325g) Kamote, cubed
2 cups (500g) Baguio beans, trimmed
1/2 cup (120g) Canned chick peas, drained and peeled
1 1/4 cups (80g) Banana (saba), biased-cut
|Calories per serving (kcal)||342|
|Dietary Fiber (g)||4|
Good to Know Nutrition Facts!
Garbanzos is a Fiber-rich Protein food containing Folate which is necessary for rapid growth during pregnancy and adolescence.
Preparation time: 10 minutes
Cooking time: 20 minutes
- SAUTÉ– In a pan, heat oil, sauté onions, garlic and cook until transparent. Add chicken, tomatoes, and sear until cooked then add tomato paste. Mix well.
- SEASON. Add AJI-NO-MOTO® , fish sauce white sugar. Mix well.
- BOIL. Add water and let it boil then lower down to simmer. Add kamote, Baguio beans and chickpeas and let it simmer for at least 2 minutes. Add banana then cover to steam vegetables.
- SERVE. Transfer into a serving bowl, serve and enjoy.
Makes 6 servings
Serving size: 1 cup (125 Filling, 89g Mashed Potato, 6g Breadcrumbs)
Avoid over cooking of the vegetables to maintain its crunchy bites.