AIVE TV - S2 - Pom - #15

Pom
Required:
1 kg pom tayer ( grated)
I orange
150 gr piccalilly
2 cloves garlic
Celery
70 g tomato paste
Black pepper
1 onion
200g chicken breast
1 ½ kg of chicken legs
1 tablespoon sugar
Four basic bouillon cubes


Preparation;
Chop the chicken legs into pieces. Cut the chicken into pieces.
Cut the onion into small pieces, do the same with the garlic.
Heat about 4 tablespoons oil in a pan and fry the chicken leg pieces and the chicken breast. Add the onion slices to it, the tomato paste, black pepper,2 bouillon cubes and celery. Stir-fry everything. Then add 250 ml of water and let the chicken cook for about 20 minutes (simmer).
Meanwhile, mix the pom tayer, piccalilly, juice of 1 orange, 1 tablespoon sugar, about 4 tablespoons ketchup, two basic bouillon cubes and 3-4 tablespoons of gravy on the chicken.
Preheat the oven to 200 degrees Celsius.
Butter the baking dish or brush with oil.
Cover the bottom of the baking dish with pom tayer mix
Then divide the chicken on the pom tayer. Cover the chicken with the rest of the pom tayer. Pour in a few tablespoons of gravy on the tayer.
Do it pom in the oven and bake for 50-60 minutes. Possibly 10 minutes or more if middle pieces seem not overcooked.
The Pom is ready to be served.
Put your pom as an accompaniment to rice with kidney beans, chicken and long beans. Or make a Surinamese bun with pom. Or just eat a piece of pom as a snack.

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