I really love the concept of ca ri (curry) or beef stew (bo kho). Slowed cook meat with tender vegetables and rich savory broth to dip crusty warm baguette in, what’s not to love of about that? Growing up I went through a lot of difficult eating phases. I didn’t like eating curry that much and bo kho took too much time for my mom to make, so she would make a chicken stew that was much quicker. It’s called ragu or lagu ga, made with chicken legs, potato, and carrot. Chicken legs is the perfect part of the chicken for this dish because I love gnawing on the cartilage ends. Whenever you taste this dish it feels like you spent hours making it but it’s actually such a quick stew to make. Give this a try, it goes great with baguettes or rice!
8-10 drumsticks (cut in half)
1/4 cup fish sauce
1/2 tablespoon mushroom seasoning
6 medium carrots (cut into 1 in. section)
2 shallots (thinly sliced)
1 sweet onion (chopped)
1 bay leaf (optional)
garnish with green onions, cilantro, and lime
1. Marinade the chicken with 1/4 cup of fish sauce, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and sliced shallots, I usually do this the night before.
2. Marinade the potatoes and carrots with a dash of salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don’t completely cook the vegetables. 4. Set the potatoes and carrots aside for later.
5. Repeat step #3 with the chicken, again you don’t have to completely cook the chicken.
6. Transfer chicken to a large pot and add 2 tbl of tomato paste and evenly coat the chicken. Add 1 can of coco rico , 5 cups of water, 2 tsp of salt, 1 tablespoon mushroom seasoning, and 1 bay leaf.
7. Let the chicken simmer in the liquid for 20 minutes, skim scum if needed. Add the carrots first then potatoes after. Add more fish sauce if needed. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!