Go Back
+ servings
chicken and potato stew on a white serving platter
Print Recipe
5 from 2 votes

Lalaine's Stewed Chicken and Potatoes in Fish Sauce

Chicken and Potato stew is a hearty and tasty dish that's perfect with steamed rice. Easy to make with simple ingredients and cooks in one pan.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 497kcal


  • 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.


Calories: 497kcal | Carbohydrates: 5g | Protein: 31g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 826mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 2mg