Ingredients:
1kg chicken, cut into serving pieces
5 potatoes, peeled and halved
1 red onion, diced
1 head of garlic, peeled and minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
500ml pork stock or chicken stock
250ml passata (tomato sauce)
2 tbsp patis (fish sauce)
3 tbsp cooking oil
Method:
Heat the oil in a wok, add the onions and garlic and fry for 2 minutes. Add the chicken pieces and fry until lightly browned. Pour in the tomato sauce and stock then bring to a boil, reduce to a simmer and cook for 20 minutes, or until the chicken pieces are almost cooked through.
Add the potatoes, return to a simmer and continue cooking for 10 minutes further, or until the potatoes are done through.
Add the bell peppers, simmer for 2 minutes more then season to taste with salt and black pepper.
Serve hot on a bed of steamed rice.
