DOLCE CHICKEN PICANTE. Marinate 1 kilo chicken thigh fillet (skin on) in soy sauce and pepper overnight. Fry in 1 cup oil, skin side on top, until well done. Turn over and fry until chicken skin is golden brown. Set aside. Using the same oil, add 1 pack 150g Del Monte tomato paste, 1 cup water, 3 tbs muscovado or brown sugar, 1/2 tbs chili powder, and 1 pack 8g Maggi magic sarap. Bring to a boil while stirring well. Turn off heat and wait to cool. Mix in 1 tbs fresh-grated garlic, 1 cup chopped leeks, and 1/2 cup chopped red or green bell peppers. Add some fresh-milled black pepper. Serve with chicken.
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