Chicken Sarciado

This is my go-to comfort dinner. My mom would make this all of the time growing up and it wasn’t until recently that I learned how to make it from her. It’s insanely easy and the perfect weeknight meal. The result is wonderfully gingery and tender — you know it’s ready when the potatoes are soft, the tomatoes are broken down, and you can cut the chicken with a spoon. Serve over rice and don’t forget to pour over some of that luscious sauce.

Sometimes I will omit the potatoes altogether. Feel free to make this vegetarian and use your favorite root vegetables. Whichever way you adapt this dish, just make sure you keep the core ingredients that make it special: tomatoes, fish sauce, and ginger.

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into 1 inch cubes or bone-in chicken

  • 1 pound potatoes, peeled and cut into 1 inch cubes

  • 2 pounds tomatoes, cut into 1 inch cubes or whole cherry tomatoes

  • 3 tablespoons fish sauce

  • 2 knobs/4 oz ginger, peeled and finely minced

  • 10 cloves garlic, peeled and minced

  • 1 cup water

  • 2 tablespoons neutral oil

  • 1 teaspoon black pepper

  • Kosher salt

Preparation

  1. In a heavy pot on medium high heat, heat oil and sauté ginger and garlic for about 1 minute. Stir in chicken and cook for about 2 more minutes, just until the outside of the pieces start to turn pale.

  2. Add fish sauce and a generous pinch of salt and black pepper. Add tomatoes, then potatoes. Pour water over potatoes. Do not stir.

  3. Turn heat down to medium low heat and cover pot. Cook for 30-40 minutes.

  4. After 30-40 minutes, stir sarciado and let liquid reduce for 15-20 minutes uncovered on medium high heat. Season with fish sauce, salt, and/or pepper if needed.

  5. Serve over rice and enjoy!

Abby