Stewed chicken and potatoes in fish sauce is hearty, delicious, and the perfect pair for piping hot steamed rice. It’s easy to make, full of flavor, and budget-friendly, too. A sure dinner winner!
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 had bought, along with the missing papaya, was gone. I checked my receipt from Seafood City, and the two items were on the list. When I asked G, he said he didn’t remember seeing them when he unloaded the groceries.
I did pay for them but most probably forgot the bag they were in at the cashier, from the look of things. Drat.
To say I was peeved with myself would have been an understatement. Not only did I craving 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!
I added just enough water to the pot to allow the chicken to cook through instead of the quart if I was making the soup. I then pan-fried a couple of potatoes and dumped them in when the chicken pieces were tender.
When the sauce was almost 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 the good old 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, you can add a bunch of fresh spinach or chili leaves during the last minute.
How to serve and store
- This chicken and potato stew makes a hearty and tasty lunch or dinner meal paired with steamed rice.
- To store leftovers, let cool completely and transfer to a container with a tight-fitting lid. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 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.
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”