Ingredients:
For Adobo:
500 grams chicken breast
1/4 cup oil
6 cloves of minced garlic cloves
1 cup soy sauce
2 cups vinegar
10 grams pepper corns
1 bay leaf
3 tablespoon liver spread
1 cup coconut cream
3 pieces of seeded and chopped chili fingers
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
For Burrito:
3 pieces tortilla bread
Lettuce leaves
2 cups steamed plain rice
1 piece diced green bellpepper
1 piece diced red bell pepper
500 grams cheddar cheese (quickmelt)
Dip:
Sour cream
Procedure:
- Heat oil and sauté garlic and chicken pieces. Add the soy sauce, vinegar, peppercorns and bay leaf.
- Bring to a boil and lower heat. Take out chicken pieces and fry at separate pan to get the brown color.
- After frying, bring it back to the adobo sauce.
- Heat coconut cream in a separate pan. add the chili fingers. Thicken and add to the adobo. Add liver spread to thicken and enhance flavor.
- Simmer. Add AJINOMOTO GINISA All Purpose Seasoning Mix. Stir thoroughly. Turn off eat and set aside.
- Once cooled, flake evenly.
Burrito Assembly:
- Lay down the tortilla pieces. Put lettuce leaves on top.
- Add adobo sauce to the rice.Put rice on top of the lettuce.
- Follow with the flaked chicken.Add the belpeppers.
- Top with grated cheese.Fold and roll.
- Toast in the oven just for the cheese to melt.
- Serve wth the sour cream dip.
Original Post: www.ajinomoto.com.ph
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