Ingredients:
2 lb chicken, cut into bite size
¼ cup soy sauce
½ cup pineapple juice or juice from 1
lemon
9 cloves garlic, minced (3 cloves for
marinade and 6 cloves for sautéing)
1 medium onion, thinly sliced
1 can tomato sauce
3-4 medium-sized carrots, cubed
3 potatoes, quartered
½ cup green peas
½ red or green bell pepper, cut into
strips
2 Tbsp vegetable oil
1/3 cup water
salt and pepper
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Preparation:
1. Marinate the chicken in soy sauce, pineapple juice or lemon juice and garlic for at least 1 hour. Drain the chicken. Save the marinade.
2. In a large saucepan over medium heat, sauté garlic in oil until light brown. Add onions and sauté until almost translucent.
3. Add the chicken. Saute until it turns light brown. Add the marinade and tomato sauce. Cover and simmer until chicken is almost cooked. Season with salt and pepper.
4. Add the potatoes and bell peppers. Cover, lower heat to medium low and let simmer until vegetables are cooked. Add green peas and carrots during the last 10 minutes of cooking. From time to time, check to avoid drying and add water if necessary to attain the desired consistency of the sauce.
5. Remove from heat. Serve hot with steamed rice.
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