6 (4 ounce) thighs, skinless, boneless potatoes, trimmed and halved
1/4 cup evaporated milk
1 (10.75 ounce) can condensed white sugar
1 onion, thinly sliced
1/2 pound chicken broth
6 cups zucchini and/or red bell pepper – cut into 1/2 inch slices
Bring a large pot of water to a boil. Cook potatoes until tender, about 15 minutes.
Wash potatoes, cut lengthwise into 3-inch pieces. Place meat cubes in potato skin, and place onion slices on meat cubes. Cook until tender. Drain; repeat, vegetable side. Stir onion and milk into pot, and bring to a simmer. Stir pot mixture into potato mixture until potato is tender. Stir in broth mixture. Reduce heat, cover and simmer 20 minutes, until potatoes are tender.
Stir zucchini and bell pepper into pot, and heat until warm. Add acid stock if tomato sauce does not reduce heat, and simmer 5 minutes. Add stock and simmer 2 minutes more.