Back to 6 servings 2.5 pounds bone-in chicken thighs and drumsticks, skin-on 2 tablespoons cooking oil, divided 1 large potato, peeled and cut into chunks 2 large carrots, peeled and cut into chunks 1 large onion, diced 6 cloves garlic, finely chopped 2 tablespoons fish sauce 2 tablespoons soy sauce 8 ounces tomato sauce 2 tablespoons tomato paste 2 cups chicken stock, water can be used if none is on hand 1 tablespoon brown sugar 0.5 teaspoon red chili flakes, more to taste 2 bay leaves 1 cup frozen peas 1 green bell pepper, cut into chunks 1 red bell pepper, cut into chunks salt and black pepper, to taste
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1 Step 1: Season the chicken with salt and pepper. Brown the potato and carrot chunks in 1 tablespoon of the oil over medium-high heat until the edges are lightly golden, then set aside.2 Step 2: Heat the remaining tablespoon of oil in the same pot over medium heat. Soften the onion, then add the garlic and cook briefly until fragrant.3 Step 3: Add the chicken and brown on all sides, then stir in the fish sauce and soy sauce and cook 10 to 15 minutes.4 Step 4: Stir in the tomato sauce and tomato paste, coating the chicken, and cook about 10 minutes until the base thickens slightly.5 Step 5: Add the chicken stock to the pot, along with the brown sugar, chili flakes, and bay leaves. Put the lid on and let everything simmer over low heat for 5 to 10 minutes.6 Step 6: Return the potatoes and carrots to the pot, nestling them into the sauce. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is cooked through to 165°F (74°C), the juices run clear with no pink, and the potatoes and carrots are fork-tender.7 Step 7: Add the peas and bell peppers and simmer covered for 10 to 15 minutes until the peppers are soft. Remove the bay leaves, adjust salt and pepper to taste, and serve hot over rice.getsaucepan.com/r/fb86ae62-70a2-5f35-977e-efa6e1073c27
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