Filipino Chicken Stew (Print Version)
# Ingredients:
→ Main Components
01 -
About 2 pounds of bone-in, skin-on chicken thighs or drumsticks
02 -
2 tablespoons of cooking oil, like vegetable oil
03 -
A pinch of salt and pepper for taste
→ Vegetables
04 -
1 medium green bell pepper, sliced thin
05 -
4 garlic cloves, finely chopped
06 -
1 medium red bell pepper, sliced thin
07 -
1 cup of green peas, fresh or frozen
08 -
1 large onion, diced
09 -
2 medium potatoes, cubed and peeled
10 -
1 large carrot, peeled and cut into rounds
11 -
2 green onions, chopped up for topping
→ Sauce
12 -
1 tablespoon of low-sodium soy sauce
13 -
1 bay leaf for flavor
14 -
1 cup of plain tomato sauce
15 -
1 teaspoon of sugar, optional for sweetness
16 -
1 cup of low-salt chicken broth
# Instructions:
01 -
Sprinkle the chicken with salt and pepper. Heat up oil in a deep pan on medium-high and cook the chicken for 5–7 minutes each side to get golden brown. Take it out and set aside.
02 -
In the same pot, soften the onion for around 5 minutes. Then toss in the garlic and stir for another 1–2 minutes.
03 -
Scrape up the browned bits in the pot with some broth. Add carrots, potatoes, and bell peppers. Let them cook for 3–4 minutes.
04 -
Pour in the tomato sauce, remaining broth, soy sauce, sugar, and bay leaf. Place the chicken back in. Bring it to a boil, then drop the heat and cover it to simmer for 25–30 minutes.
05 -
Stir peas in during the last 5 minutes of cooking. Take out the bay leaf, sprinkle on green onions, and dish it up hot with rice.
# Notes:
01 -
Feel free to tweak the soy or sugar levels
02 -
Extra veggies fit in perfectly too
03 -
It actually tastes even better the next day!