Chicken Afritada

  • Garlic (Bawang)
  • Bay Leaves x2
  • Onion (Sibuyas)
  • Carrots
  • Potatoes (Patatas)
  • Green Peas
  • Tomatoes
  • Tomato Sauce
  • Chicken Stock
  • Red / Green Bell Peppers (Capsicum)
  • Chicken (Manok)
  • Salt (Asin)
  • Sugar
Carrots, Peas, Capsicum
Tomatoes
Sibuyas
  1. Wash Chicken and cut into desired size. Set aside.
  2. Prep all the vegetables: peel and cut potatoes, sit in a bowl of cold water when done, wash and cut carrots, bell peppers, onions, garlic, and tomatoes. Get some frozen peas and add to a bowl with the carrots and bell peppers.
  3. Open a small can of tomato sauce and chicken stock.
  4. Heat a skillet on Medium – Medium High heat. Add some cooking oil. Once the oil has heated through, add the onions and garlic. Sautee for 3 minutes. Add the chicken and salt to taste. Let the chicken sit for 45 seconds or until it starts to get gold/brown color on one side, then flip and let other side get some color.
  5. Add the drained potatoes to the skillet and let them sautee until most liquid is absorbed from the skillet. Add all the vegetables, let it sautee for 4 mins.
  6. Slowly add tomato sauce and chicken stock until desired thickness. Add a little bit of water as the liquid evaporates from the skillet.
  7. Drop 2 bay leaves in the skillet, sprinkle some sugar to cut out the bitterness of the tomato sauce, and put a lid on. Lower heat to LOW-Medium Low and let it simmer for 30 minutes.

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