Hearty and delicious, this stewed chicken and potatoes in fish sauce is the perfect pairing for piping hot steamed rice. Easy to make and sure to be a family favorite!
Ok, guys, here’s the rundown of Lalaine’s stewed chicken and potatoes in fish sauce. I was in the mood for a good bowl of tinola for lunch today and set out early in the morning to make it happen. I was happily sauteing the chicken in the customary onions, ginger, and garlic, eager for the delicious soup to come when I opened my fridge to prep the papaya and found none!
Even the fresh bunch of spinach I was sure I bought along with the missing papaya was gone. I checked my receipt from Seafood City, and the two items were indeed on the list. When I asked G, he said he doesn’t remember seeing them when he unloaded the groceries.
From the look of things, I did pay for them but most probably forgot the bag they were in at the cashiers. Drat.
To say I was peeved with myself would have been an understatement. Not only did I have a raging craving needing to be appeased, but I also had about three pounds of chicken pieces already bubbling in fish sauce on the stove.
What to do, what to do? This stewed chicken, that’s what!
Instead of the quart or so of water, if I was making the soup, I added just enough to the pot to allow the chicken to cook through. I then pan-fried a couple of potatoes and dumped them in when the chicken pieces were tender. When the sauce was mostly reduced, I added about half a teaspoonful of brown sugar to balance off the saltiness of the fish sauce.
Oh, my sweet heavens! The stew was so hearty and delicious with a steaming heap (alright, two) of rice, that good bowl of tinolang manok was all forgotten.
- I use bone-in chicken in the recipe, but feel free to swap boneless chicken thigh or breast to cut cooking time.
- Pan-fry the potatoes until lightly browned and halfway cooked to keep from falling apart in the stew.
- Do not skip the sugar! It might sound like an off ingredient in a savory stew, but it does help round off the overall flavor of the dish.
- For color and extra nutrition, add a bunch of fresh spinach or chili leaves during the last minute.
How to serve
- This chicken and potato stew pairs well with steamed rice and makes a hearty and tasty lunch or dinner meal.
- To store leftovers, let cool completely and transfer in a container with a tight-fitting lid. Keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- To reheat, place in a saucepot and heat to an internal temperature of 165 F. Alternatively, warm in the microwave at 2 to 3-minute intervals until heated through.
Lalaine's Stewed Chicken and Potatoes in Fish Sauce
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and sliced
- 3 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 3 pounds bone-in chicken, cut up into serving pieces
- 2 tablespoons fish sauce
- 1 cup water
- 1/2 teaspoon brown sugar
- salt and pepper to taste
- In a wide pan over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned and almost tender. Using a slotted spoon, remove from pan and drain on paper towels.
- Remove excess oil except about 1 tablespoon. Add onions, ginger, and garlic and cook until limp softened.
- Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
- Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 25 to 30 minutes or until chicken is cooked through.
- Add potatoes and cook for about 3 to 5 minutes or until tender.
- Add sugar and stir to combine. Season with salt and pepper to taste.
- Continue to cook until liquid is reduced. Serve hot.