Red Chicken

Angela Mertoyono
Angela Mertoyono @tenshi
In my kitchen!

It's been a difficult year. However, I believe that we have plenty of reasons to be grateful. Every time I wake up, I am thankful because I am still alive. I am still given the chance to brighten someone's day. I can still fix some mistakes. Yes, it sounds sappy. I wake up each day with plenty of tasks in my head--like in an RPG game--and I am lucky if I can complete half of them. This pandemic has taught me not to be too hard on myself. I am managing this, I am surviving, and I can still help others. That's a blessing.

Since the kids are studying at home, we have more family time. They have more time to cook. They cook for the whole family three times a week, sometimes more, when my partner and I can't do it. After years of teaching them how to cook, I am glad to notice that their dishes have become tastier. This is one of the dishes that they made.

#givingthanks

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Ingredients

20 minutes or so
4 servings
  1. 400 grchicken fillet, cubed
  2. 2tomatoes, cubed
  3. 2red bell pepper, sliced
  4. 1onion, cubed
  5. 3garlic, chopped
  6. 2 tbsptomato ketchup
  7. 1/2 tspsalt
  8. 1/2 tsppowdered broth
  9. 1 tspsmoked paprika
  10. 1/2 tspsugar
  11. 1 tbspoil

Cooking Instructions

20 minutes or so
  1. 1

    Heat the oil in a pan. Add chicken and stir occasionally until it's firm. Add onion and garlic, stir until the onion is a bit transparent.

  2. 2

    Add tomato and bell pepper. Stir well. Stir occasionally for about five minutes.

  3. 3

    Add the remaining of the ingredients. Lower the heat. Stir occasionally. After ten minutes or so, it's done.

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Written by

Angela Mertoyono
on
In my kitchen!
A full time mom and freelance writer. Sorry, I use Cookpad on my PC so I cannot receive or send chat.
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