This Phillipino stew is so easy, the instructions are shorter than the ingredients! We add extras like carrots or peas to change it up a little too. Slather this over a bowl of rice, and you have instant Asian comfort food! Don’t suggest freezing, as the potato texture is lost.
2 tbsp oil
1 chopped onion
5 cloves garlic, crushed
2-3 lbs chicken, cut into small serving pieces (0.9-1.4 kg)
4 medium potatoes / 8 baby potatoes, quartered
1 red pepper, sliced
1 green pepper, sliced
3 cups chicken broth or water (750 mL)
1/2 cup bread crumbs (125 mL)
salt and pepper to taste
Fry onion and garlic in oil until light brown. Add chicken pieces and tomatoes. Add seasoning. Stir fry.
Add 2 cups of broth/water and cook until the chicken is tender.
Add potatoes and cook until almost done. Add remaining 1 cup of liquid and bread crumbs. Stir and cook until potato is done and sauce thickens.
Add red and green pepper. Simmer for 1-2 minutes. Serve hot.