Ingredients
Units
Scale
5-6 skinless bone-in chicken thighs
1 can (398ml) tomatoes
1 cup of water
1.5 cups of jasmine rice
1 red bell pepper
1 green bell pepper
1 large carrot
1 shallot
5 cloves minced garlic
5 bay leaves
2 tbsp fish sauce
1 tbsp of soy sauce
1 tsp of black pepper
1 tsp of salt
Instructions
- Prep your ingredients. Roughly chop your bell peppers and carrots. Mince the garlic and slice your shallot.
- Trim your chicken thighs and remove the chicken skin. Season chicken with salt and pepper on each side.
- In your skillet, on medium heat, add 2 tbsp of neutral oil.
- Start browning your chicken. make sure you get a good light brown color.
- Remove the chicken thighs and set them aside.
- Add and sauté garlic and shallot for 2 minutes until fragrant.
- Add the rice, and saute for 3 minutes until the rice is a little toasted and covered with oil.
- Add the can of tomatoes and break up the tomatoes into tiny chunks.
- Add 1 cup of water and the rest of the vegetables (carrots and bell peppers) to the pan.
- Add the fish sauce, soy sauce, and bay leaves. Mix until well combined.
- Let it come to a boil, and add back the chicken and all the juices to the pan. Do not stir. Cover with a lid and simmer on low for 15 minutes.
- Open the lid, check the corner and check to see if the rice is ready and the sauce has reduced.
- Serve and enjoy!
Notes
* Brown your chicken well.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: mains
- Method: braising
- Cuisine: filipino