This classic comfort food is an easy way to learn how to cook a staple *Filipino cuisine. It has minimal ingredients that you may readily have available in your fridge and pantry.
*Filipino cuisine (Filipino: Lutuing Filipino or Pagkaing Filipino) is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [Source: Wikipedia]
- 2 lbs. chicken, cut into serving pieces
- 1 medium onion, minced
- 2 teaspoons minced garlic
- 2 cups chicken broth
- 1 (6 oz) can tomato past
- 1 large baking potato, cube
- 1 large carrot, cubed
- 1 large red, yellow or green bell pepper, thin slices
- 4 pieces dried bay leaves (optional)
- Salt and pepper to taste
- 3 tablespoons cooking oil
- Heat oil in a pot.
- Sauté the onion and garlic.
- Add the chicken slices. Continue to saute until the chicken gets light brown.
- Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried bay leaves. Cover the pot and adjust the heat to low. Cook for about 35 minutes. Note: Add water or chicken broth if it starts to dry-up.
- Add the potato and carrot. Stir. cover and continue to cook in medium heat for 8 to 10 minutes. Add the bell pepper, and continue to cook for 2 minutes.
- Season with salt and pepper to taste.
- Transfer to a serving bowl. Serve with steamed rice.