Chicken Pot Roast recipe

1 whole (1 kg) chicken, cut lengthwise
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 tengang daga (mushroom), soaked in water then sliced
4 stalks green onions, sliced diagonally
2 pouches 250g each DEL MONTE tomato sauce


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

10 servings.