Ingredients

• ½ kilo chicken, cut in big cubes
• 4 pcs potatoes, peeled & sliced into wedges
• 1 red onion, diced
• 1 head garlic, minced
• 2 pcs bell pepper, small sized and sliced
• 3-4 pcs carrots, sliced
• 1 ¼ cups chicken broth or stock
• 2 pieces dried bay leaves
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of Olive Oil or Cooking oil
• salt and pepper to taste

Method

1. Heat oil in a large frying pan and fry chicken pieces in batches until each one becomes slightly brown.
2. Set the chicken aside and sauté garlic and onions in the same pan.
3. Pour the tomato sauce and stock then add the bay leaves.
4. Simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes and cook for another 10 minutes or until the potatoes are tender.
6. Add the carrots and bell peppers and simmer for an additional 1-2 minutes.
7. Pour the patis then add salt and pepper to add flavor. Remove the bay leaves and serve with hot rice.