Roasted Chicken And Potato Sarciado

Roasted Chicken And Potato Sarciado

Kristine Subido
Pecking Order
Chicago, IL

Yield: 4



  1. Heat a heavy bottomed braising pan. Add oil. Season chicken thighs with salt and pepper, dust with flour and shake. Brown all sides. Remove from the pan and reserve.
  2. Sauté garlic and onion in a pan over medium heat until translucent. Add peppers and stir. Add browned chicken, Sriracha, stock and gravy. Adjust seasoning as necessary.
  3. Serve in a large serving dish or individual plate alongside fried potatoes. Garnish with cilantro and green onions.
*Directions for Chicken Gravy
  1. Heat a heavy bottomed sauce pan. Add oil, onions and garlic. Sweat for five minutes.
  2. Add tomato paste and chicken bones. Stir and cook for five to eight minutes. Add soy sauce or tamari, water and bay leaves.
  3. Simmer uncovered for one to one and a half hours. Skim top of impurities. Season with salt, pepper and fish sauce. Strain the sauce into another pot and simmer. Reserve.