Chicken Afritada
Tender chicken braised in a rich tomato sauce with potatoes, carrots and bell peppers — a classic Filipino home-style dish.
Ingredients
- chicken pieces with skin and bone900 g
- vegetable oil45 ml
- onion1 pcs
- garlic4 cloves
- tomato paste1 tbsp
- chicken broth500 ml
- tomato sauce500 ml
- potato400 g
- carrot200 g
- red bell pepper1 pcs
- green bell pepper1 pcs
- bay leaves2 leaf
- sugar1 tsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Pat dry 900 g bone-in, skin-on chicken pieces and season with salt and black pepper. Dice the potatoes and carrots, finely chop the onion, mince the garlic, and cut the bell peppers into squares.
Heat oil in a heavy-bottomed pot over medium-high heat. Brown the chicken for 3–4 minutes per side until lightly golden, then transfer to a plate.
In the same pot, sauté the onion for 2–3 minutes until translucent, add the garlic and cook for another 30 seconds. Stir in the tomato paste and cook for 1 minute.
Return the chicken to the pot, pour in the chicken broth and tomato sauce, and add the bay leaf and sugar. Bring to a boil, cover, and simmer over low heat for 30 minutes.
Add the potatoes and carrots, cover again, and simmer for 12–15 minutes, until the vegetables are almost tender.
Add the red and green bell peppers and simmer uncovered for another 5–7 minutes, until the sauce thickens and the peppers keep their shape. Remove the bay leaf.
Taste and season with more salt and black pepper if needed, then serve the afritada hot.
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