Filipino Giniling

Ingredients

• 1 Yellow Onion (medium)
• 1 ½tbsp Avocado Oil
• ¾cup Frozen Peas and Carrots
• 3tbsp Tomato Paste
• 1 ½cup Red Bell Pepper
• 1 ½tbsp Fish Sauce
• 1 ½tbsp Ginger
• 3leaves Bay Leaf
• 1cup Chicken Broth
• 6cloves Garlic
• 3tbsp Organic Tamari
• 14 ½oz Diced Tomatoes
• 2lbs Ground Chicken (lean)

Instructions

1. 1

   Dice onions, mince garlic, grate ginger, and dice bell peppers

2. 2

   Place large pot or Dutch oven over medium-high heat, add oil, let heat for 1 min

3. 3

   Add all ground chicken to pot - do not stir immediately. Let it sit 2-3 min to get some browning

4. 4

   Use wooden spoon or spatula to break up chicken into small crumbles

5. 5

   Continue cooking, stirring occasionally, until: - Chicken is no longer pink - Some pieces are browned/caramelized - About 8-10 minutes total

6. 6

   Push chicken to sides of pot and add diced onions

7. 7

   Cook, stirring, for 2-3 minutes until onions are softened and translucent

8. 8

   Add minced garlic and grated ginger. Stir constantly for 30-60 sec until fragrant

9. 9

   Pour in diced tomatoes with juice from can, add tomato paste, and pour in chicken broth

10. 10

    Mix everything and stir well to combine. Make sure tomato paste is fully incorporated (no lumps)

11. 11

    Pour in tamari and fish sauce

12. 12

    Add bay leaves, black pepper, and (optional) paprika

13. 13

    Add diced bell peppers and peas and carrots

14. 14

    Stir everything together

15. 15

    Increase heat to high and bring mixture to a boil (about 2-3 min)

16. 16

    Once boiling, reduce heat to low or medium-low (you want a gentle simmer). Cover pot with lid (leave slightly cracked if you want it thicker)

17. 17

    Simmer for 20-25 minutes

18. 18

    Fish out the bay leaves and discard

19. 19

    Adjust seasoning, give it one last good stir, and turn off heat

20. 20

    Serve with rice or veggies!