Boil the chicken gizzard to remove the odor with lemon grass and ginger until tender. Then add chicken liver and boil for 5 minutes.
Slice the chicken fillet into strips. Slice also the chicken liver and gizzards into strips.
Make achuete oil by combining achuete seeds and oil and microwave for 1 minute.
Heat achuete oil in a wok and saute the garlic, onion then the chicken fillet.
Simmer for a few minutes until the liquid has evaporated. Then add the liver and gizzard and stir-fry for 3 minutes.
Pour water and simmer again until the chicken meat, and gizzard is already tender.
Add the pepper and laurel leaves. Allow the liquid to evaporate then pour the vinegar and broth cube.
Simmer again for 3 minutes then add the chick peas and bell pepper.
Simmer again for 3 minutes then add the salt or patis (fish sauce) and adjust or add a little more to suit your taste.
Transfer in a serving plate and serve hot.