This is another one of those recipes, that every household has their own version. Filipino in origin, it is typically made with pork, mine version is made with chicken instead. Very simple, easy and tasty dish to prepare.
2 TB vegetable oil 1 1/2 lb boneless skinless chicken thighs, 1 ½-inch pieces 1 TB Aloha shoyu salt and freshly ground black pepper, as needed 1 medium onion, chopped 2 cloves garlic, minced 3 oz. tomato paste 1 TB Aloha shoyu 2 TB patis (fish sauce) 1 tsp. white vinegar 1/2 c. chicken broth 1 bay leaf pinch cinnamon Salt , freshly ground black pepper, to taste 1 (6 oz) box frozen peas, thawed, drained 1 (3-4 oz) can chopped pimientos
In a mixing bowl; season chicken with soy sauce, salt and pepper. Set aside. In a large skillet over medium heat; brown chicken in oil. Add onion and garlic; cook 2 minutes. Stir in tomato paste; cook 2 minutes. Add soy sauce, patis, vinegar, broth, bay leaf, cinnamon, salt and pepper. Bring to a boil. Reduce heat and simmer 5 minutes.
When ready to serve; stir in peas and pimientos. Stirring to heat through.Serves 4.