Laotian Chicken with Tomatoes and Scallions

This is technically an Asian-style dish, but you wouldn't know it. Probably because I don't make it right and scale back on the fish sauce. But this is a really nice balance of a home-style chicken stew and a lighter, fresh dish. It's also nicest if you can get all the various onion-family ingredients, but if you don't have all of them, just increase either the shallots or the scallions.

You definitely don't need to make this in a wok, but you should make it in something deep and sturdy, like a dutch oven or heavy sauce pan. This goes really well with plain rice or couscous.

Laotian Chicken with Tomatoes and Scallions
adapted from Green Mangoes and Lemon Grass

2 1/4 to 3 lbs. chicken pieces
1 tbsp. garlic, pressed or minced
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tbsps. peanut oil
3 to 4 large shallots
1 tbsp. fish sauce (or a little less if the fish sauce is strong)
1/2 yellow onion, sliced lengthways
6 scallions, white part finely minced, green part cut into 1 inch pieces (keep green & white separate)
3 medium tomatoes, sliced
1/2 to 1 cup chicken stock

- Press garlic into a small bowl with salt and pepper, and rinse chicken.
- Rub chicken pieces with garlic, salt, and pepper and set aside in a bowl for 10 minutes.
- Start prepping other chopped ingredients.
- Heat oil in wok (or pan) over medium-low heat.
- Add shallots and stir lightly for about 1 minute.
- Increase heat and add chicken pieces, turning occasionally until they brown slightly all over.
- Sprinkle with fish sauce and add onions. Cook for about 5 minutes, stirring occasionally.
- Add the white part of scallions, 1/2 of the green part of scallions, and the tomatoes.
- Cook, stirring occasionally, for about 3 minutes.
- Add chicken stock and increase heat slightly to bring liquid to boil.
- Cover wok and stir occasionally until chicken is cooked through - 25 to 40 minutes.
- Taste and season appropriately. Turn off heat and serve over rice.