Lalaine's Stewed Chicken and Potatoes in Fish Sauce
Chicken and Potato stew is a hearty and tasty dish that's perfect with steamed rice. Easy to make with simple ingredients and cooks in one pan.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 3 pounds bone-in chicken, cut up into serving pieces
- 2 tablespoons fish sauce
- 1 cup water
- 1/2 teaspoon brown sugar
- salt and pepper to taste
Instructions
- 1
In a wide pan over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned and almost tender. Using a slotted spoon, remove from pan and drain on paper towels.
- 2
Remove excess oil except about 1 tablespoon. Add onions, ginger, and garlic and cook until limp softened.
- 3
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
- 4
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- 5
Add water and bring to a boil, skimming scum that floats on top.
- 6
Lower heat, cover, and simmer for about 25 to 30 minutes or until chicken is cooked through.
- 7
Add potatoes and cook for about 3 to 5 minutes or until tender.
- 8
Add sugar and stir to combine. Season with salt and pepper to taste.
- 9
Continue to cook until liquid is reduced. Serve hot.