Ingredients:
8-10 drumsticks (cut in half)
salt
black pepper
1/4 cup fish sauce
black pepper
1/2 tablespoon mushroom seasoning
black pepper
1/4 cup fish sauce
black pepper
1/2 tablespoon mushroom seasoning
1 cans of coco rico
1.5 tbl of tomato paste
3 Idaho potatoes (cut into cubes)
6 medium carrots (cut into 1 in. section)
2 shallots (thinly sliced)
1 sweet onion (chopped)
1 bay leaf (optional)
water
cooking oil
garnish with green onions, cilantro, and lime
1. Marinade the chicken with 1/4 cup of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and sliced shallots, I usually do this the night before.
2. Marinade the potatoes and carrots with a dash of salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables.
4. Set the potatoes and carrots aside for later.
5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and add 2 tbl of tomato paste and evenly coat the chicken. Add 1 can of coco rico , 5 cups of water, 2 tsp of salt, 1 tablespoon mushroom seasoning, and 1 bay leaf.
7. Let the chicken simmer in the liquid for 20 minutes, skim scum if needed. Add the carrots first then potatoes after. Add more fish sauce if needed. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
6 medium carrots (cut into 1 in. section)
2 shallots (thinly sliced)
1 sweet onion (chopped)
1 bay leaf (optional)
water
cooking oil
garnish with green onions, cilantro, and lime
1. Marinade the chicken with 1/4 cup of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and sliced shallots, I usually do this the night before.
2. Marinade the potatoes and carrots with a dash of salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables.
4. Set the potatoes and carrots aside for later.5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and add 2 tbl of tomato paste and evenly coat the chicken. Add 1 can of coco rico , 5 cups of water, 2 tsp of salt, 1 tablespoon mushroom seasoning, and 1 bay leaf.
7. Let the chicken simmer in the liquid for 20 minutes, skim scum if needed. Add the carrots first then potatoes after. Add more fish sauce if needed. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
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