2lbsbone-in chicken breastcut into 3-4 pcs (or legs and thighs)
3tablespoonscanola oil
1small onionchopped
3garlic clovesfinely chopped
6-8 totomatoescut into small cubes
2bay leaves
2tablespoonstomato paste
1 ½cupswater
2yukon gold potatoesquartered
1carrotcut into chunks
1bell peppercut into cubes
Patis or saltseasoning
Ground black pepperseasoning
Instructions
Drizzle the oil in a large pan over medium heat. Add the potatoes and fry for 2 minutes (stir constantly). Then, add the carrots and cook for another minute before adding in the bell peppers. Stir for a minute then set aside in a bowl.
Saute the onions in the same oil. Once softened, add in the garlic then add the tomatoes.
Place the chicken pieces (preferably in a single layer) and season with patis/salt and ground black pepper. Let the underside brown a little bit (without stirring), about 2-3 minutes. Flip the chicken, bay leaves and tomato paste. Cook for a minute without stirring, to give a little color on the other side.
Add water and stir well to combine. Cover, bring to a boil then simmer on low heat for 20-25 minutes. Taste and adjust seasoning.
Add the fried potatoes and carrots back in and simmer until the potatoes are cooked through.
Lastly, add the bell peppers and turn the heat off. If you prefer a thicker sauce, cook the extra sauce off by increasing the heat in the last 2 minutes.