Friday, February 27, 2015
1 lb chicken or pork cut into small pieces
2 large potatoes quartered
1 red bell pepper sliced into strips
2 cups pork or chicken broth (or water)
1 cup tomato sauce (or 3-4 fresh (Roma) tomatoes with the seeds removed)
1 tbs of achiote or annatto seeds (for color)
2 tbs fish sauce
2 tbs cooking oil
1 bay leaf
3 cloves of garlic (minced)
1 small onion (thinly sliced)
1/2 cup green peas (frozen or fresh)
Note: To reduce acidity of tomatoes in either tomato sauce or tomatoes, add a couple of carrots (quartered).
In a casserole pot, heat oil and add annatto seeds. Saute until the oil is "red" in color and then removed the seeds.
Saute garlic and onions and then add chicken or pork. Add the fish sauce and saute until meat is slightly brown.
Add the tomato sauce and stock. Bring to a boil and then simmer for about 20 minutes.
Add potatoes, bay leaf, and green peas and continue to cook until the potatoes are done.
Add the red pepper and salt and pepper to taste.