Preparation

Season chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste. Heat a wok or large saucepan over high heat. Add the oil and half the chicken cook for 6 minutes until evenly browned. Remove from the wok and repeat with the remaining chicken. Remove from the pan and set aside. Reduce the heat to low, add the onion puree and cook for 5 minutes until the onions softens and garlic turns a light golden colour. Pour in the stock and tomato passata and bring to the boil. Reduce the heat to medium, return the chicken to the wok with the potatoes and simmer for 30 minutes until the potatoes are tender and the chicken is cooked. Add the capsicums, fish sauce and peas (if using) and simmer for a further 3 minutes, covered, until the capsicum begins to soften.
Serve immediately with steamed rice.

Ingredients

  • 1.6 kg chicken
  • salt and black pepper
  • 2 tbsp vegetable oil
  • 1 red onion, chopped
  • 8 cloves garlic, chopped
  • 500 ml (2 cups) chicken stock
  • 250 ml (1 cup) tomato passata
  • 400 g (about 3 small) potatoes, peeled and quartered
  • 2 red capsicums, seeds removed, cut into 1 cm thick slices
  • 1 green capsicum, seeds removed, cut into 1 cm thick slices
  • 2 tbsp fish sauce
  • ½ cup frozen peas (optional)
  • steamed rice, to serve