Description
Chicken cooked in tomato sauce and minimal veggies that enhance its taste
Ingredients
Scale
- 1 whole chicken (about 1200g cut into 8 pieces)
- Salt and pepper to taste
- 2 tbsps. white vinegar
- 4 cloves garlic (minced)
- 1 big onion (diced finely)
- 1 medium tomato (deseeded and diced)
- 1 medium-sized potato (cut into 1-inch pieces)
- 1 carrot (cut into 1-inch pieces)
- 1 small green bell pepper (diced roughly)
- about 5–6 green beans (optional)
- 1 tbsp. patis (fish sauce) – optional
- 2 tbsp cooking oil
- 2 tbsp tomato sauce
Instructions
- Sautee garlic in oil for half a minute. Add onions and stir for two minutes before adding tomatoes. Stir until the mixture is soft, almost wilted.
- Add chicken pieces and stir for another two minutes. Pour achuete sauce and turn the chicken until they are all covered by the color. Add the white vinegar. Do not stir until after it boils.
- Cover the cooking pot, lower the heat to medium, and cook until the chicken parts are half done – about 15 minutes, then add the vegetables. Cook again for another 20 minutes.
- Season with salt, and black pepper. Add tomato paste mixed with an equal amount of water.
- Season with fish sauce, if using. Cook for another five minutes.