Ingredients

• 2 lb chicken thighs
• 4 carrots, chopped
• 1 onion, chopped
• 5 cloves of garlic, minced
• 3 tsp. salt
• 2 tbsp. sugar
• 1/2 tsp cinnamon
• 2 tbsp fish sauce

• 4 potatoes, chopped
• 5-6 oz. tomato paste
• 1 lb. baked beans
• 3 cups chicken broth
• 2 bay leaves
• pepper
• oil

Method

1. put the chicken thighs in a bowl and marinate them with fish sauce
2. add pepper and bay leaves, then let the chicken sit for about 10 minutes
3. heat oil in a sauce pan until it sizzles
4. cook the chicken for a few minutes, browning each side
5. put the chicken on a plate, leaving about 2 tbsp of fat and oil in the pot
6. put in onions and tomato paste, then stir
7. add potatoes, carrots, cinnamon, chicken, and any juices left from the chicken
8. let it sit and cook for a few minutes
9. add garlic, sugar, bay leaves, beans and sauce, fish oil from before, and chicken broth
10. stir and add water if needed
11. cover to pot, bring it to a boil, then simmer it for 1 hour
12. taste the lagu and add salt if needed
13. remove the bay leaves and serve the lagu on some white rice before you enjoy!