This Filipino dish was one of the first ones I learned to cook. It’s pretty simple and follows the very basic Philippine saute then braise manner of cooking.
This particular recipe uses chicken breasts but you can use pork or a combination of pork and chicken, which is how we always had it at home. It may look like a Chicken Cacciatore with all the bell peppers, but there’s one big difference – fish sauce. We use fish sauce to flavor this dish and it works very well.
Here’s the recipe:
2 tbsps. vegetable oil
2 garlic cloves, peeled and mashed
1 medium onion, diced
1 lb. chicken breasts, bone-in, with skin, cut in 2-inch cubes
3 tbsps. fish sauce
1 small can tomato sauce
1 large red potato, peeled and quartered
handful or two baby carrots
1 medium green bell pepper, 1-2 inch. cubes
1 medium red bell pepper, 1-2 inch cubes
1/2 cup frozen peas
salt and pepper to taste
In a wok, heat your oil over medium-high heat. Add garlic and fry till almost brown. Add onions and cook until it’s translucent. Add chicken and stir fry 3 minutes. Add fish sauce and stir fry another 8 minutes or until the chicken is starting to turn brown.
Add tomato sauce and about a sauce can’s measure of water or broth. Bring to a boil and add potato. Simmer about 10 minutes. Add carrots and cook another 5 minutes. Check for salt and add freshly ground black pepper. Add the rest of the vegetables and cook till peppers are crisp-tender.
Serve with steamed rice, noodles or polenta.