Chicken Pastel

1/2 kg chicken breast deboned and cut into chunks1/2 tbsp soy sauce 1/8 tsp pepper 1 tbsp margarine/butter 1 tbsp oil 4 cloves garlic, crushed1 pc medium onion, sliced1 pc chorizo de Bilbao, sliced150g carrot, cut into chunks1/2 cup canned button mushrooms, drained and each cut into 22pc (75g) hotdog, sliced1 pouch (200g) DEL MONTE Filipino Style Tomato Sauce 3 tbsp evaporated milk 1/4 cup, coarsely grated cheddar cheese n PROCEDURE:

1. Season chicken with soy sauce and pepper. Set aside. 2. Sauté garlic and onion in margarine and oil. Add chicken and chorizo. Cook until chicken is slightly browned. 3. Add carrot, mushrooms, and hotdog. Cook for 10 minutes. Add DEL MONTE Tomato Sauce. Cover and simmer for 10 minutes, stirring occasionally. 4. Stir in milk. Allow to simmer. Top with cheese before serving .If desired, put in baking pan, top with mashed potatoes and grated cheese, then bake until slightly browned. *Optional Mashed Potato Crust: Mash ¼ kg boiled and peeled potatoes with 2 tbsp butter, ¼ cup milk and salt to taste .

Makes 6-7 servings