Chicken Afritada

Afritada is one of several Filipino ways of cooking meat in a tomato-based sauce.  It is not to be confused with mechado, menudo or kalderetaThe differences among these dishes lie in their ingredients and manner of cooking.  Rather than bore you with the details, I found this web site that attempts to  explain how each of these dishes is different from the others.
When one talks afritada, it is almost always chicken. It’s probably the simplest of all the mentioned tomato-based dishes.  In addition to chicken, its basic ingredients include potatoes, carrots and bell pepper. Like its counterparts, its origin most likely dates back to time when the Philippines was a colony of Spain, hence the  Spanish-sounding name given to this dish.  But like most dishes with Spanish influence, afritada has evolved in ways to become distinctly Filipino. Some versions also include mushrooms, raisins,  and like this recipe — hotdog!
INGREDIENTS
2 lbs chicken, combination of leg and thigh
5 pieces hotdog, sliced into 1 1/2-inch diagonal pieces
1 large carrot,  cubed
1 red bell pepper, cubed
2 small potatoes, peeled and quartered
1 cup green peas
8 ounces tomato sauce
4 cloves garlic peeled and crushed
1 medium onion, diced
2  cups chicken vegetable broth
2 pieces dried bay leaves
1 teaspoon brown sugar
4 tbsp olive oil
Salt and ground black pepper to taste
DIRECTIONS
In a large wok or pot, heat olive oil
Add the chicken pieces and brown on all sides
Remove chicken from the wok and set aside
Using the same wok, saute the garlic until golden brown
Add onions and cook for 1 minute
Add back the chicken pieces and hot dog slices and cook for 2-3 minutes
Add tomato sauce and broth, along with bay leaves
Reduce heat and let simmer for 30 minutes
Add potatoes, carrots, bell pepper and green peas and continue cooking for another 5 minutes
In the last minute, add brown sugar and season with salt & pepper
Turn off heat and serve
(Makes 4-6 servings)
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One thought on “Chicken Afritada

  1. Pingback: Slow-cooked Pork and Sweet Potato Stew | my bay kitchen

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