Afritada
Chicken braised in a mild tomato sauce with potatoes, carrots, and bell peppers.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Pan-Fry Chicken and Veggies: Heat 2 tablespoons of oil in a large pan or pot. Lightly pan-fry the potatoes and carrots for 3-4 minutes to help them hold their shape later. Remove and set aside. In the same pan, brown the chicken pieces on all sides (about 5 minutes). Remove and set aside.
- 2
Sauté Aromatics: In the remaining oil and chicken fat, sauté the minced garlic and chopped onions until translucent.
- 3
Simmer the Sauce: Return the chicken to the pan. Pour in the tomato sauce and chicken broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
- 4
Cook the Vegetables: Add the pan-fried potatoes and carrots back into the pot. Cover and simmer for another 10-15 minutes until the chicken is fully cooked and the vegetables are tender.
- 5
Finish: Stir in the bell peppers and green peas. Cook for an additional 2-3 minutes so the peppers remain crisp and vibrant. Season with salt and pepper to taste. Serve hot with rice.
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