Sardines Caldereta

Ingredients

• 2 cans (5.0 ounces each) sardines in tomato sauce

• 1/4 cup canola oil

• 1 medium potato, peeled and cut into cubes

• 1 large carrot, peeled and cut into cubes

• 1/2 red bell pepper, cored, seeded and cut into cubes

• 1/2 green bell pepper, cored, seeded and cut into cubes

• 1 onion, peeled and chopped

• 2 cloves garlic, peeled and minced

• 2 Thai chili peppers, stemmed and minced

• 1 cup water

• 1/4 cup green olives

• salt and pepper

Instructions

• Drain sardines from tomato sauce, reserving sauce.

• In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.

• Add carrots and cook until almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.

• Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 20 to 30 seconds. Using a slotted spoon, remove from pan and drain on paper towels.

• Add onions and garlic and cook until softened.

• Add chili peppers.

• Add reserved sardines sauce and water. Bring to a boil, stirring to distribute .

• Add potatoes, carrots, and olives. Season with salt and pepper to taste. Cook until potatoes and carrots are tender.

• Add sardines and bell peppers. Gently stir to distribute. Continue to cook until heated through. Serve hot