Chicken Afritada Dish (Print Version)
# Ingredients:
→ Key Ingredients
01 -
Two pounds of chicken thighs or legs, with skin and bones left intact
02 -
A couple tablespoons of cooking oil
03 -
Salt and black pepper as needed
→ Veggies
04 -
1 big onion, diced
05 -
4 garlic cloves, chopped finely
06 -
1 medium green bell pepper, cut into strips
07 -
1 medium red bell pepper, cut into strips
08 -
2 medium-sized potatoes, peeled and cubed
09 -
1 big carrot, peeled and thinly sliced
10 -
1 cup of peas (fresh or frozen both work)
11 -
A couple of chopped green onions to sprinkle on top
→ Flavor Base
12 -
1 cup of tomato sauce
13 -
1 cup of chicken broth that’s low in salt
14 -
1 tablespoon of light soy sauce
15 -
1 bay leaf
16 -
1 teaspoon of sugar if you want it a bit sweet
# Instructions:
01 -
Sprinkle salt and pepper on chicken. Heat oil in a big pan over medium-high, sear chicken for about 5-7 minutes on each side. Take the chicken out and set aside.
02 -
In the same pan, throw in the onions and cook until they soften up (around 5 minutes). Mix in garlic and stir for another minute or two until it smells amazing.
03 -
Pour a splash of broth to lift the tasty bits stuck at the bottom of the pot. Toss in the cubed potatoes, carrot slices, and pepper strips. Let them cook about 3-4 minutes.
04 -
Pour in tomato sauce, leftover broth, soy sauce, the bay leaf, and optional sugar. Put the seared chicken back into the pot. Let it come to a boil, then reduce the heat and cover to gently simmer for 25-30 minutes.
05 -
Stir the peas during the final 5 minutes of cooking. Fish out the bay leaf. Serve with a sprinkle of green onions and enjoy warm over rice.
# Notes:
01 -
You can tweak sugar and soy sauce to your liking.
02 -
Feel free to add more vegetables if you want.
03 -
Tastes even better on day two!