Steps

1. Thinly slice 2 cloves of garlic.
   🕒 03:06
2. Slice 1/2 (120g) of onion against the grain.
   🕒 03:38
3. Cut 3 (160g) green bell peppers into quarters, leaving the stems and seeds.
   🕒 04:30
4. Cut 350-400g of chicken thigh into bite-sized pieces.
   🕒 05:35
5. Season the cut chicken thigh with salt and pepper to taste.
   🕒 07:21
6. Heat 1 tbsp of olive oil in a frying pan and sauté the chicken thigh skin-side down until browned. 【Tip!】 By crisping the skin, the chicken will be delicious and not soggy even after stewing.
   🕒 07:34
7. Push the chicken to the side, add the cut green bell peppers to the empty space, and sauté until browned.
   🕒 08:58
8. Push the green bell peppers to the side, add the onion and garlic, and sauté until softened.
   🕒 09:52
9. Mix everything together, add 1/2 can of whole canned tomatoes, 2 tsp of ketchup, and 2 tbsp of sake, then simmer-fry over high heat until the liquid evaporates. Crush the whole canned tomatoes.
   🕒 10:53
10. Once the liquid has reduced, sprinkle 1 tbsp of all-purpose flour over everything and sauté until the floury taste is gone. 【Tip!】 Adding the flour when there is less liquid helps prevent lumps.
    🕒 12:27
11. Add 200cc of water, 6 dashes of MSG(Ajinomoto) (MSG), 1/2 tsp of salt, black pepper to taste, and 3 bay leaves. Once boiling, cover and simmer for 15 minutes over medium-low heat.
    🕒 13:04
12. After stewing, taste and add 1 tsp of sugar to mellow the acidity. If too much liquid has evaporated, add 2-3 tbsp of water to adjust.
    🕒 16:20
13. Finish by drizzling 1 tbsp of olive oil, plate, and sprinkle with black pepper to taste if desired.
    🕒 17:15