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

water/broth

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.