This is another one of Spain’s influences on the Filipino cuisine. However, this tomato based stew differs from the Spanish because of its use of patis and ginger.
1 cup tomato sauce
2 cups chicken stock (broth)
1 green or red bell pepper, sliced into strips
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head of garlic, minced
1 pound of chicken, cut into pieces
3 tablespoon of cooking oil
2 tablespoon of patis (fish sauce)
In a large pot or wok, heat oil and sauté garlic and onions until browned. Once the garlic and onions have browned, add the chicken. Cook until slightly brown. Then combine the tomato sauce and chicken stock and bring to a boil. Let simmer until the chicken is almost cooked, about 20 minutes.
Add halved potatoes to your pot and cook for 10 minutes. Finally, add the bell peppers and patis, simmering for another minute or two.