300 g MAGNOLIA CS THIGHFILLET (JABA) / (SMC)
1 cup PG Fresh Ripe Mango sliced into 1/2 inch thick strips crosswise
1/4 cup PG Red Peppper, diced 1 inch size
1/4 cup CLARA OLE MANGO JAM 320G
1 pouch Del Monte Filipino Style Tomato Sauce (90g)
2 tbsp LI TROPICAL PALM OIL PET 250ML
1/3 cup PG Onion Red, quartered sliced
1/4 cup PG Green Peppper, diced 1 inch size
1/2 cup water
1 tsp PURE BASICS IODIZED SALT 500G
1/2 tsp PURE BASICS BLACK PEPPER POWDER 30G

1. In a pan, heat Ll tropical Palm oil and saute PG onion. Set aside.
2. In the same pan, saute PG red & green bell peppers. Set aside.
3. In the same pan, fry Magnolia chicken thigh fillet until brown.
4. Add DEL MONTE Filipino Style Tomato Sauce and deglaze with water. Simmer until chicken is cooked.
5. Season with Pure Basics iodized salt, black pepper, and add Clara Ole mango jam then mix.
6. Add sauteed onion and bell peppers, then add sliced mango.