Chicken Afritada Recipe
Fresh tomatoes, not canned tomato sauce, add great flavor to this Chicken Afritada. This traditional Filipino chicken stew is a filling and delicious dish that the whole family will enjoy. It is loaded with potatoes, carrots, and bell peppers.
Servings: 4 People
Calories:
Equipment
Ingredients
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- 1/2 small red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2 small green bell pepper, cored and sliced into 1/2-inch thick strips
- 4 pounds chicken, cut into serving pieces
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 6 large tomatoes
- 1 tablespoon fish sauce
- 1 cup water
- 1/2 cup frozen sweet peas thawed
- salt and pepper to taste
Instructions
- Heat oil in a pan over a medium heat.
- Potatoes and carrots should be added at this point. Cook, turning once or twice, until lightly browned. To drain on paper towels, remove from pan.
- Remove all except roughly 2 tablespoons of the excess oil from the pan.
- Cook the bell peppers for 30 to 45 seconds after adding them. Drain on paper towels after removing from pan.
- When the onions and garlic are tender, add them.
- Add the chicken, stirring once or twice, and heat until the chicken is gently browned but not fully done.
- Cook tomatoes by adding them and pressing them frequently with a back spoon until they soften and release juices.
- For about a minute or two, add the fish sauce.
- Add water and bring to a boil.
- Reduce the heat, cover the pan, and cook for 20 to 30 minutes, or until the chicken is thoroughly cooked and the sauce has thickened to the preferred consistency.
- ook the potatoes and carrots with the addition of the stock until fork-tender.
- Sweet peas and bell peppers should be added. Cook for 1 to 2 minutes, or until bell peppers are crisp and tender, and green peas are heated through.
- Season with salt and pepper to taste. Serve hot.