Chinese-Filipino Tomato Chicken (Kamatis Kway)

Name: Chinese-Filipino Tomato Chicken (Kamatis Kway)
Total time: 1800 s
Yield: 5 to 8 people
Cuisine: American
Ingredients: ~2 pounds of chicken (I used 4 boneless chicken breasts, but you could also use boneless chicken thighs); 1 large sweet onion, cut into thick slices or chunks; 1 large tomato, cut into 1” chunks (enough for a heaping cup); 8-9 thin slices of fresh ginger; 2 Tablespoons vegetable oil; 4 Tablespoons soy sauce; 4 Tablespoons oyster sauce; 1 teaspoon garlic powder (or 1 to 2 teaspoons fresh, minced garlic); 1 cup cherry tomatoes (or more, if you like the flavor of roasted tomatoes); 1/2-1 Tablespoon olive oil

Chris Gan @ChrissyAlpha

My husband’s family is Chinese-Filipino. This is a dish that his aunt taught me to make, and which is inspired by both Chinese and Filipino-style cooking. There is a braised tomato and chicken Filipino dish called Afritada which is a little similar to this dish in concept and overall cooking style, but which has different ingredients, including potatos and carrots.

Tomato Chicken is a favorite of the children in the family, but the adults love it too, of course. I really like this dish because it comes together so quickly, the chicken stays wonderfully moist, and it is incredibly flavorful!
#Comfort Food #Dinner #KeepRecipesAlive

Chris Gan @ChrissyAlpha

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Ingredients

~30 minutes

5 to 8 people

~2 pounds of chicken (I used 4 boneless chicken breasts, but you could also use boneless chicken thighs)
1large sweet onion, cut into thick slices or chunks
1large tomato, cut into 1” chunks (enough for a heaping cup)
8-9thin slices of fresh ginger
2 Tablespoonsvegetable oil
4 Tablespoonssoy sauce
4 Tablespoonsoyster sauce
1 teaspoongarlic powder (or 1 to 2 teaspoons fresh, minced garlic)
Topping (Optional)
1 cupcherry tomatoes (or more, if you like the flavor of roasted tomatoes)
1/2-1 Tablespoonolive oil

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Steps

~30 minutes

1

Ensure that all your ingredients are prepared and close at hand.
2

Use a wok or deep frying pan. Fry the ginger slices over medium-low heat until they are lightly browned on the edges.
3

Add the chicken, stir to coat with the oil, then add garlic powder (or minced garlic, if using), and cook 1 to 2 minutes.
4

Add tomato, stir, and cook for 2 minutes.
5

Add the soy sauce and oyster sauce, then toss the chicken to coat.
6

Cover and cook for about 10 minutes.
7

Add the onion, stir well, then cover and cook 5 to 10 minutes longer or until the chicken is completely cooked through and the onion is softened to your liking.
8

If you like, you can boil off a little of the excess liquid. However, it’s best to leave things juicy because all that liquid tastes delicious. Serve everything over rice.
9

For the optional topping:
🍅 Preheat oven to 400°F. Line a cooking sheet with aluminum foil and spray it with cooking spray.
🍅 Halve the cherry tomatoes, and spread them into a single layer on the cooking sheet.
🍅 Drizzle with olive oil, and bake 15 to 20 minutes, or until softened and slightly browned.
🍅 Spoon a few roasted tomatoes over the chicken when serving.