Chicken Lagu

Lagu is a versatile word that can mean different things depending on the context. In this case, it refers to a delicious dish that combines meat, potatoes, and carrots in a rich tomato sauce. It is similar to the French Chicken Chasseur, which is a classic dish made with game meat. My version of Chicken Lagu uses boneless chicken thighs for convenience and speed. It is an easy and healthy recipe that anyone can make and enjoy.

Ingredients:

- 2 lbs of chicken thighs

- 4 potatoes

- 2 carrots

- 1 white onion, peeled and cut into wedges

- 4 cloves of garlic, minced

- 2 shallots, peeled and minced

- 1 tbsp of oyster sauce

- 1 tbsp of soy sauce

- 1 tsp of salt

- 1 tbsp of sugar

- 1 tbsp of chicken powder

- 1 tsp of black pepper

- 1 tsp of paprika

- 2 fresh tomatoes, chopped

- 8 oz. of tomato sauce

- 1 cup of coconut water

- 1 tbsp of butter

Directions:

1. Wash and drain the chicken well. Cut it into large chunks.

2. Place the chicken in a container. Add half of the garlic, shallots, soy sauce, paprika, chicken powder, sugar and salt. Mix well and marinate for 1 hour.

3. Peel the potatoes and carrots and wash them. Cut them into bite-sized pieces.

4. In a wok, heat some oil and fry the potatoes and carrots until golden brown. Drain and set aside.

5. In a deep sauté pan, heat some oil and butter. Cook the remaining garlic and shallots until fragrant (about 1 minute. Add the chicken and cook until golden brown on all sides. Add the tomato sauce, fresh tomatoes, and coconut water. Bring to a boil and skim off any foam, if needed. Cook for 20 minutes.

6. Add the potatoes and carrots and cook for another 10 minutes or until tender. Add the onion wedges and simmer for 5 more minutes. Adjust the seasoning to your taste.

7. The chicken Lagu is ready to serve. You can enjoy it with rice or bread.