Unlike my pork version of afritada where I use canned tomato sauce, I prefer fresh tomatoes in my chicken afritada. This may entail a little more effort than opening a can but it does bring a certain freshness and depth of flavor that’s worth the extra work. Give this hearty stew a try for dinner tonight and make sure to have plenty of rice ready. You’ll need it. 🙂
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- 1/2 small red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2 small green bell pepper, cored and sliced into 1/2-inch thick strips
- 4 pounds chicken, cut into serving pieces
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 6 large Roma tomatoes
- 1 tablespoon fish sauce
- 1 cup water
- 1/2 cup frozen sweet peas thawed
- salt and pepper to taste
- In a pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons.
- Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
- Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
- Add onions and garlic and cook until softened.
- Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil.
- Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.
- Add potatoes and carrots and continue to cook until fork-tender.
- Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.