Vietnamese Chicken Ragu / Ragu Ga
Ragu ga is a cozy Vietnamese chicken stew with tomato tender veggies and warm aromatics. Easy comforting and perfect for cold weather.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lbs Chicken Quarters
- 3 Large Yukon Gold Potatoes
- 2 Large Carrots
- 1 tbsp Fish Sauce
- 1/2 tbsp Sugar
- 1/2 tbsp Chicken Bouillon
- 1 tbsp Oil
- Salt and pepper
- 1 Yellow Onion
- 1 tbsp Minced Garlic
- 3 oz Tomato Paste
- 2 Quarts Water
- 2 Dried Bay Leaves
- 2 tbsp Fish Sauce
- 1 tbsp Chicken Bouillon
- 1 tbsp Sugar
- Salt and Pepper
- Green Onion
Instructions
- 1
Chicken:
- 2
Using a cleaver, cut chicken quarters into 2" pieces. Trim away excess fat and set aside
- 3
Combine fish sauce, sugar, chicken bouillon, oil, salt, and pepper in a mixing bowl. Marinate chicken for 30 minutes
- 4
Prep:
- 5
Peel and cut carrots and potatoes into 2" pieces
- 6
Peel yellow onion and roughly chop. Finely cut green onions to use as a garnish later
- 7
Cook:
- 8
To a big pot on medium-high heat, add a splash of oil. Brown the marinated chicken on both sides for 1-2 minutes. Remove the chicken from the pot
- 9
Deglaze the pot with a nub of butter, and then sauté onions for 1 minute. Add the minced garlic and cook for another minute, until fragrant. Add tomato paste, and continue to cook for another minute
- 10
Add chicken back to the pot and mix well, ensuring chicken is fully coated with the tomato paste
- 11
Add carrots and potatoes to the pot. Season with fish sauce, sugar, and chicken bouillon. Add enough water to cover half the ingredients
- 12
Bring up to a boil, reduce the heat, and let simmer covered with a slight crack for 20-25 minutes or until chicken is cooked through and veggies are fork tender, then add salt and pepper to taste
- 13
Serve:
- 14
Serve with a Vietnamese baguette or over a bowl of white rice. Garnish with green onions, and enjoy!