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  • 2 1/2 lbs chicken thighs (I usually get the jumbo pack: 10-12 pieces)

  • 5 Cloves garlic, minced

  • 1 medium onion finely chopped

  • 15 oz tomato sauce

  • 2 cups water (or more)

  • 2 medium sized green bell peppers, cut into strips

  • 3 small sized red bell peppers, cut into strips

  • 2 large potatoes, pared and quartered

  • salt and pepper to taste, I use Kosher salt, I can control it better + I like the taste

  • 1-2 Tbsp canola oil

  • Patis (Fish Sauce) and Toyo (Soy Sauce) 1-2 Tbsp or to taste


  1. Sauté garlic and onion in skillet or wok

  2. Add chicken, salt, pepper, patis and toyo to taste

  3. Add tomato sauce and water

  4. Let simmer covered for 30 minutes or until chicken is done or fork tender

  5. Add potatoes (may need to add more water; just enough to cover most of potatoes)

  6. Simmer another 10 minutes or until potatoes are done

  7. Add green and red peppers at the end

  8. Correct sesaonings

  9. Cover and turn oven off