- 6
Ingredients
- 2 lbs chicken thighs and drumsticks with skins and bones
- 3 yukon gold potatoes, quartered
- 2 - 3 large carrots, sliced
- 1 large bell pepper, coarsely chopped
- 1 cup green peas
- 8 ounces tomato sauce
- 4 cloves garlic, minced
- 4 pieces hotdogs, sliced (optional)
- 1 medium onion, diced
- 1 1/4 cups chicken broth or stock
- 2 pieces dried bay leaves
- 1 teaspoon granulated white sugar
- 4 tablespoons cooking oil
- Salt and ground black pepper to taste
- Fish sauce to taste
- Lemon juice to taste
Preparation
Step 1
1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 4 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 20 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, ground black pepper, fish sauce, and lemon juice then cook for 10 minutes more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!