Chicken Sarciado

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  • 1 kilo chicken, bone-in, cut into serving pieces
  • 1/2 head garlic, chopped
  • 3 medium size potato, peeled, quartered
  • 1 large carrot (cubes)
  • 6 pieces medium size tomato, coarsely chopped
  • 2 pieces medium size onion, coarsely chopped
  • 2 tbsp. parsley flakes
  • 3/4 cup green peas
  • 1/4 cup fish sauce
  • 1 tbsp. tomato paste
  • 1 tsp. peppercorns
  • 1 tbsp. paprika
  • 3-4 pieces bay leaf
  • salt to taste
  • cooking oil


  1. In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute.
  2. Add in the chicken, fish sauce, tomato paste, peppercorns, bay leaf, paprika and parsley flakes and continue to stir cook for 1 to 2 minutes.
  3. Add about 1 to 1 1/2 cup of water, bring to a boil and simmer for 30 to 45 minutes at low to moderate heat or until the meat is tender and the sauce reduced to about half, you may add water as necessary.
  4. During the last 5 to 10 minutes of simmering add the potatoes, carrots and green peas. Correct saltiness if required. Serve with a lot of rice.

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