Teriyaki chicken (teriyaki stew with bone-in meat and vegetables) | Kenmasu Cooking's recipe transcription

Peel the potatoes and remove the sprouts.
Cut the potatoes, carrots, and onions into 5mm to 1cm wide pieces.
Place the potatoes and carrots in a heat-resistant container and heat in a 600W microwave for 5 minutes.
Prick the bone-in meat several times on both sides with a fork.
Crush the garlic with a knife.

Without oil in a frying pan, fry the bone-in meat, skin side down, along with the garlic.
Meanwhile, mix (A) in a bowl.
Once the skin is browned, flip it over.
Add onions, cooked potatoes and carrots.
Once the underside of the meat is browned, turn it over again.

Cut the tomatoes into pieces and add to step 2.
Cover the frying pan and steam-fry until the meat is cooked through.
Once the meat is cooked, remove the lid and add the frozen green beans.

3へ2のタレを投入し、煮込んでいく。
カレー粉と黒コショウを振り入れる。
タレにとろみが付いたら、火を止める。
皿に盛り付け、骨の部分にアルミホイルを巻いたら完成。