Ragu Ga Vietnamese Chicken Ragu

Another delicious stew to make this winter, or anytime of the year!

Chicken Ragu
8 skinless chicken thighs
1 onion cut into slices
1 Tbs minced garlic
3 carrots cut into chunks (3-4 cups chopped carrots)
1-2 large potato cut into chunks (3 cups chopped potatoes)
1.5-2 cup frozen green peas
6 ounces tomato paste
2 Tbs ketchup (optional)
1 Tbs + 4 Tbs fish sauce (or to taste)
Black pepper to taste
4 cups water
1.5-2 cup coconut water or soda
2 tsp sugar
1/2 tsp salt
French bread
Lime
Cilantro for garnish

Marinate
Put chicken pieces in bowl. Add 2 tsp sugar, 1 tbs fish sauce, ½ tsp salt, black pepper, half of garlic and onions, and marinate for at least 30 minutes to over night.
In a pot add oil over medium heat and brown chicken. Add the rest of garlic and onions and sautee for 1 minute.
Add tomato paste and stir thoroughly.
Add coconut juice and water and bring to boil.
Add fish sauce and black pepper and lower to simmer.
Simmer for 15 minutes and add carrots and potatoes.
Simmer for another 20-30 minutes or until vegetables or fork tender.
Add peas and ketchup and simmer another 10-15 minutes or until ready to serve.
Taste and add more seasoning as desired.
Served with toasted bread and lime.

Music: Bright Ideas by Shane Ivers - https://www.silvermansound.com

Видео Ragu Ga Vietnamese Chicken Ragu канала Kimmy Loves Cooking