PEPIAN CHICKEN

1 whole chicken, cut into bite pieces
½ cup chopped onion
1 table spoons minced garlic
2 pieces large tomatoes
2 tablespoons cooked bagoong alamang
Cooking oil
2 tablespoons achuete juice
1 piece chicken bouillon
5 cups water
½ cup peanut butter
salt, pepper and MSG to taste
½ cup chopped spring onion

Boil chicken until tender. Saute onion, garlic and tomato in pan. Add chicken and bagoong in cooking oil. Simmer for 5 minutes and add achuete juice and chicken cube. Simmer 5 minutes and add 5 cups of water. Add rice powder and peanut butter. Season with salt, pepper and MSG(optional). Let to boil 20 minutes. Arrange on serving platter and springkle with spring onions on top. Spoon over steamed rice in bowl. Serve.