1 14-oz or 28-0z can diced tomatoes (you can use tomato sauce, too)
1 onion, cut in large pieces
olive oil, for sautéing
2-3 carrots, peeled and cut in 1 inch pieces
1-2 pieces broccoli cut into florets
Chopped cilantro (optional)
1-2 tablespoons fish sauce
Start by heating a few tablespoons of olive oil over medium-high heat. Add the rinsed chicken pieces to the pot and lightly brown the sides. This would take about 4-5 minutes. Add the chopped onion and cook for another 2-3 minutes. Add the fish sauce then the diced tomatoes. Stir all together then cover the pot and simmer until the chicken is cooked, about 30 minutes. Keeping the pot covered with a lid will help to create a sauce for the stew. Taste midway through cooking for additional seasonings. You can add a bit of salt or more fish sauce. Add the carrots about 2o minutes before the stew is cooked and the broccoli about 5-10 minutes before. Stir in the cilantro (if using) a few minutes before serving. Serve with rice or fresh bread.
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