Ingredients:
1 1/2 kg. Chicken ( approximately)
1 can Pineapple tidbits
2-3 medium Carrots slice into cubes
4 medium Potatoes (quartered)
2 small Bell Pepper (red and green) cut into wedges
3 gloves garlic minced
1 medium Onion, chopped
3 tbsp. Fish Sauce or Patis
1/2 cup water
1 tspn sugar
2 small can Evaporated milk
Salt and Pepper to taste
2 Bay leaves ( for additional aroma)
2 tbspn. Star Margarine
Cooking oil
1 can Pineapple tidbits
2-3 medium Carrots slice into cubes
4 medium Potatoes (quartered)
2 small Bell Pepper (red and green) cut into wedges
3 gloves garlic minced
1 medium Onion, chopped
3 tbsp. Fish Sauce or Patis
1/2 cup water
1 tspn sugar
2 small can Evaporated milk
Salt and Pepper to taste
2 Bay leaves ( for additional aroma)
2 tbspn. Star Margarine
Cooking oil
PROCEDURE:
In a cooking pot, put margarine with cooking oil, then saute the chicken. Add pepper and bay leaf.Let simmer in 10 minutes. Then after 10 minutes, separate the chicken broth into a bowl and set aside.
In the same cooking pot, saute garlic, and onions. Add the chicken pieces and cook. Then add the chicken broth.
Stir in the fish sauce, sugar and the syrup from pineapple tidbits. Add the potatoes, carrots and water and cook for 10 minutes. Mix in the bell peppers, milk and pineapple tidbits and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
Season with some salt and pepper to taste.
# Enjoy!
In the same cooking pot, saute garlic, and onions. Add the chicken pieces and cook. Then add the chicken broth.
Stir in the fish sauce, sugar and the syrup from pineapple tidbits. Add the potatoes, carrots and water and cook for 10 minutes. Mix in the bell peppers, milk and pineapple tidbits and simmer until the chicken and potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
Season with some salt and pepper to taste.
# Enjoy!
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