Roast Chicken Stew Recipe (With Home-Made Lechon Sauce!)

INGREDIENTS:

• Liver pate
• 1/2 cup vinegar
• 2 cups of water
• 1/3 cup of toasted bread crumbs
• 1/3 cup of Muscuvado sugar
• 1/4 cup of soy sauce
• Salt
• Freshly ground black pepper
• 2 Bay leaves
• Garlic, chopped
• Onions, chopped
• Left-over whole roasted chicken, chopped into bite pieces

INSTRUCTIONS:

1. In a bowl, mix all the above ingredients except garlic, onions, breadcrumbs, bay leaves and of course, the roasted chicken. Set aside.
2. Heat oil in a pan. Fry garlic until golden brown. Add in onions and saute for a couple of minutes. Pour in the liver mixture and throw in your left-over roasted chicken. Simmer for about 10 minutes, stirring occasionally before adding breadcrumbs. Simmer until sauce thickens. 

Source: Iskandals