Vietnamese Chicken Ragu Ga Ragu Recipes

VIETNAMESE CHICKEN RAGU (GA RAGU)

Vietnamese Chicken Ragu (Ga Ragu) image

Bring your family together with this all time favourite that marries Vietnamese and French cuisines! Our Vietnamese Chicken Ragu recipe is one that you will keep coming back to!

Provided by Jeannette

Time 45m

Number Of Ingredients 12

Ingredients

4 potatoes
4 carrots
1 kg chicken wings or thighs
5 cloves garlic
1 onion
2 tbsp cooking oil
1 carton Leggo's pure tomato paste tub
850 mL water
3 tsp salt
2 tbsp sugar
1 tbsp chicken bouillon powder
2 cans baked beans in tomato sauce

Steps:

Cut the chicken into chunks.
Peel and wash the potatoes and carrots.
Chop the potatoes into 3cm x 3cm (or 1″ x 1″) pieces and the carrots 2cm (about 1/2″) thick.
Finely chop the garlic and roughly cut up the onion.
Heat up your wok or pan, pour in the oil. Throw the garlic and onion in.
After a minute, add the chicken and give it a quick stir.
Pour the tomato paste in and stir it into the chicken. The idea is to have the puree lightly cover all the chicken pieces, so you might need to add more or use less.
Throw in the potatoes and carrots.
Fill the tomato paste carton with water, pour that into the pot and add another 700 millilitres.
Add the salt, and chicken powder.
Let the chicken cook on a high heat until it bubbles, then simmer it on a medium heat for 20 minutes before serving.
Optional: Add a can of baked beans in tomato sauce and continue to cook for an additional 10 minutes.

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