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chicken and potato stew on a white serving platter
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5 from 2 votes

Lalaine's Stewed Chicken and Potatoes in Fish Sauce

Chicken and Potato stew is easy to make yet full of flavor. It's hearty, tasty, and pairs well with steamed rice.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Entree
Cuisine: Filipino
Keyword: chicken and potato stew
Servings: 4 Servings
Calories: 497kcal
Author: Lalaine Manalo


  • 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