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Loading...A beloved Filipino home-style braise, this chicken tomato stew simmers bone-in thighs in a rich tomato gravy with potatoes, carrots, and sweet bell peppers for a saucy one-pot dinner that tastes even better the next day. Serve it spooned over jasmine rice to soak up every drop of the tangy-sweet sauce.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 18 gFat
- 4.5 gSaturated Fat
- 32 gCarbs
- 5 gFiber
- 9 gSugar
- 32 gProtein
- 780 mgSodium
- 920 mgPotassium
- 75 mgCalcium
- 2.8 mgIron
- 32 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the chicken
- 4 bone-in skin-on chicken thighs (about 1.3 lb / 600 g), trimmed
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil
For the tomato sauce base
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fish sauce
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 cup chicken broth, low sodium
- 2 bay leaves (laurel)
- 1 tsp granulated sugar
For the vegetables
- 2 medium russet potatoes (about 12 oz / 340 g), peeled and cubed
- 2 medium carrots, peeled and cut on the bias
- 1 large red bell pepper, cut into 1-inch squares
- 1 cup frozen green peas
Directions
- Pat the chicken thighs very dry, then season generously with salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat until shimmering, then lay the thighs skin-side down and sear without moving for 5 minutes until deep golden; flip and brown the other side for 3 minutes. Transfer to a plate.
- Reduce the heat to medium and add the onion to the drippings. Cook, stirring and scraping the browned bits, for 4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant.
- Add the tomato paste and stir for 1 minute to deepen its flavor, then pour in the tomato sauce, chicken broth, fish sauce, sugar, and bay leaves. Return the chicken and any collected juices to the pot and bring to a brisk simmer.
- Cover partially and simmer for 18 minutes, skimming any foam, until the chicken is nearly cooked through and the sauce has thickened slightly.
- Add the potatoes and carrots, cover again, and simmer for 10 minutes until the vegetables are fork-tender.
- Stir in the bell pepper and frozen peas, simmer uncovered for 3 minutes until the peppers are just softened but still vivid. Taste and adjust salt, sugar, or fish sauce for a balanced sweet-savory tang. Serve hot over steamed jasmine rice.
Cook’s Notes
- Brown the chicken deeply before braising; fond stuck to the pot is the main source of savoriness in the final sauce.
- For a richer stew that tastes like leftovers, make it a day ahead and refrigerate overnight so the flavors meld; reheat gently over low heat.
- Swap bone-in pork shoulder for the chicken for a heartier version; just extend the simmer by 20 minutes until the pork is tender.
- If tomatoes are out of season, use one 14-oz can of crushed tomatoes plus an extra 1/2 cup broth for a similar bright acidity.
- Always finish with a small splash of fish sauce rather than extra salt to round out the tomato's acidity without flattening the flavor.
