Pineapple Chicken Afritada
Chicken Afritada with pineapples is the perfect weeknight dinner! It's easy to make and so tasty. Perfect with steamed rice!
potatoes, peeled and quartered
large carrot, peeled and cut into 1-inch chunks
red bell pepper, cored and sliced into 1/2-inch thick strips
green bell pepper, cored and sliced into 1/2-inch thick strips
small onion, peeled and sliced thinly
garlic, peeled and minced
chicken, cut into serving pieces
pineapple juice (from canned pineapples)
salt and pepper to taste
frozen green peas, thawed
(8 ounces) pineapple chunks, drained and juice reserved
In a wide pan over medium heat, heat oil.
Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
Add onions and garlic and cook until softened.
Add chicken and cook, turning as needed, until lightly browned.
Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
Season with salt and pepper to taste.
Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.
We are using the packing liquid to braise the chicken, use canned pineapples in natural juice, not in syrup, lest the dish will be overly sweet.