Chicken Afritada, is Spanish-inspired but unmistakably a Filipino dish. Cooked in a savory flavored tomato base, it’s chuck full of vegetables such as potatoes, bell peppers, carrots, and peas. You can also substitute pork for the chicken in this dish. Give it a try and savor something different…..
3 1/2 – 4 lbs. Chicken thighs, cut into halves, all traces of fat and excess skin removed
3 Tbsp. Vegetable oil
1 medium Onion, sliced
6 whole Garlic cloves, minced
2 small Bay leaves
3 medium Russet potatoes, cut into chunks
2 – 3 Carrots, peeled and cubed
1 medium Green bell pepper, sliced
1 medium Red bell pepper, sliced
1/2 – 1 cup Petite frozen Peas, thawed
1 small can Tomato paste
3 cups Water
1/2 tsp. Black pepper
1//2 tsp. Salt, to taste
1 Tbsp. Chicken bouillon powder
2 Tbsp. Soy sauce
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Accent
Very lightly, season the chicken pieces with some salt and pepper. Set aside. Heat the vegetable oil in a deep fry pan, on Medium high heat. Add the chicken pieces in batches, just to brown. Remove and set aside and continue to brown the other pieces until all are done. Set aside.
NOTE: You are only adding color to the chicken pieces, not cooking them completely.
Once the chicken is all done and browned; pour off the excess grease, leaving about 2 Tbsp. behind. On medium high heat, fry the onions and garlic and fry until slightly golden and translucent.
Return the browned chicken pieces and stir to combine with the onions and garlic. Add the bay leaves.
Add the tomato paste and then the water. Stir to combine well.
Add your seasonings and then the soy sauce. Stir to combine well. Bring to a boil. Cover and reduce heat to MEDIUM or MEDIUM LOW. Allow the chicken to cook for about 15 minutes, stirring a couple of times in between cooking time.
After 15 minutes, add the carrots and potatoes, stir to combine. Cover again and cook for another 10 – 15 minutes, allowing the potatoes to become tender.
Add the bell peppers and peas; stir to combine well. Cover and allow to cook an additional 5 – 8 minutes.
After the vegetable are cooked through, taste and adjust flavor according. Turn the heat off and remove lid. SERVE with steamed rice.