Wednesday, January 4, 2017

Recipe | Chicken Tomato Stew

Here's a quick and easy chicken tomato stew recipe for those who are busy doing other tasks at home but wanted a hearty meal.  This recipe is similar to Filipino's chicken afritada or pochero.

Yield:  Good for 2


1/2 kg chicken

Rock salt for chicken

4 cloves of garlic, chopped

2 small red onions, chopped

2 small potatoes, diced (you can also use marble potatoes)

1 cup tomato sauce (homemade or canned)

1 cup water

1 tsp dried thyme (if fresh, add these 2 minutes before serving while simmering)

1 small green bell pepper

1 tie of bok choi / pechay

Salt and pepper to taste

Canola oil for searing (about 1/8 cup or smaller quantity)

  1. Rub salt onto chicken.  Rinse off with running water.  Add rock salt again onto chicken.
  2. Heat saucepan/saucepot in medium high heat.  Add canola oil.
  3. Sear chicken, don't fry.  Flip chicken.
  4. Add garlic, onions, potatoes.
  5. Pour in tomato sauce and water.
  6. Add dried thyme.  If fresh, add it 2 minutes in simmering stew before serving.
  7. Simmer in medium low heat until potatoes and chicken are cooked.
  8. Add green bell pepper and bok choi (pechay). Stir and simmer until veg are half cooked.
  9. Season to taste.
  10. Serve with steamed rice.

You can also view my video recipe here:

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