Fresh tomatoes and red bell peppers add texture and flavors to this hearty and filling chicken stew.
2 tablespoons cooking oil
1 kilo chicken, cut into serving pieces
1/4 cup calamansi juice
2 tablespoons soy sauce
1 1/2 cup tomato sauce
1 large onion, chopped
2 tomatoes, quartered
2 large potatoes, quartered
1 medium red bell pepper, cubed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium-sized pan, preheat the oil and cook the chicken until browned on all sides.
Add the onions and sauté for 5 minutes on medium heat.
Pour in the tomato sauce and bring to a boil.
Add the soy sauce and calamansi juice then stir, and simmer for 5 minutes.
Add the potatoes, red bell pepper and tomatoes and continue to simmer for 15 minutes. Season with salt and pepper.
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