Ingredients and Weight:
- Boneless, skinless chicken thighs (1.5 pounds)
- White onion (1 medium, chopped)
- Carrots (1 cup, cut into chunks)
- Green bell pepper (1 medium, chopped)
- Red bell pepper (1 medium, chopped)
- Garlic (3 cloves, minced)
- Tomato sauce (14.5 ounces)
- Soy sauce (1/2 cup)
- Brown sugar (1/4 cup)
- Apple cider vinegar (1/4 cup)
- Bay leaves (2)
- Black pepper (1/2 teaspoon)
Preparation Time:
15 minutes
Cooking Time:
6-8 hours on low
Difficulty Level:
2
Preparation Method Steps:
- Season chicken thighs with salt and pepper.
- Brown chicken in a heated skillet over medium heat. Remove from pan.
- Add onions and garlic to the skillet; cook until softened.
- Add bell peppers and carrots; cook for 5 minutes.
- Return chicken to the skillet; stir in tomato sauce, soy sauce, brown sugar, apple cider vinegar, bay leaves, and black pepper.
- Pour mixture into a slow cooker.
- Cook on low for 6-8 hours, or until chicken is tender and sauce has thickened.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Tender chicken
- Bright and colorful vegetables
- Sweet and slightly tangy sauce
User Comments:
- "Absolutely delicious! The chicken was so tender and the sauce was perfect." - Susan S.
- "Love the Filipino flavors in this dish. It's a crowd-pleaser." - Mark R.
- "Easy to make and so comforting. I'll definitely be making this again." - Jennifer H.
Special Precautions and Tips:
- Use a nonstick skillet to prevent sticking.
- If you don't have a slow cooker, you can simmer the dish on the stovetop for 1-2 hours, or until the chicken is tender and the sauce has thickened.
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
- Serve with steamed rice or noodles.
