Chicken Pot Roast

Ingredients:
1 whole (1 kg) chicken
8 cloves garlic, crushed
1/4 cup flour
1 large onion, sliced
1 medium carrot, cut into chunks
1 large kamote, cut into chunks
2 laurel leaves
1/2 cup button mushrooms, sliced
4 stalks green onions, sliced diagonally into strips
2 pouches (200 g) each mechado-caldereta classic recipe sauce


Directions:
1. Rub chicken with garlic, 1 tsp iodized salt (or 1 tbsp rock salt) and 1/4 tsp pepper. Sprinkle with flour and brown all sides in a little oil. Place in a cooking pot.
2. Add 1 tsp iodized salt (or 1 tbsp rock salt), 1 1/2 cups water and remaining ingredients. Simmer over low heat for 55 minutes, turning chicken occasionally. To serve, place in a platter and top with sauce and vegetables.

Makes 10 servings.
Rich in Vitamin B6- essential for red blood cell formation


Source: Del Monte Kitchenomics