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Method :
Clean and prepare the chicken and cut into pieces. Finely chop the
garlic, slice the onion and quarter the tomatoes. Cut the potatoes into
20mm cubes and chop the red and green peppers.
Heat the olive oil in a frying pan and saute the onion and garlic for
3-4 minutes. Add the tomatoes, diced potato and red and green peppers
and season to taste with salt and freshly ground black pepper.
Continue to stir-fry for a further 4 minutes, then transfer to a large
saucepan, add the chicken stock, tomato paste and calamansi juice and
bring to the boil.
Stir well, place a tightly fitting lid on the pan, lower the heat and
cook slowly until the chicken is tender. Remove the lid from the pan,
add the cooked peas and olives and simmer for a further 4-5 minutes
before serving.
Serves 6
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