Chicken Afritada

Name: Chicken Afritada
Total time: 2700 s
Yield: 4-5 servings
Cuisine: American
Ingredients: 1 /2 kilo chicken (I used chicken breast fillets quartered); 4 cloves garlic minced; 1 medium sized onion diced; 2 green bell peppers diced; 1/2 cup green peas; 2 cups tomato sauce; 1 cup water; 2 potatoes or sweet potatoes cubed; 1 carrot cubed; 1 dried bay leaf; 1 chicken bouillon cube; 2 tablespoons brown sugar or to taste; Cooking oil; to taste Salt and pepper

Missus C @cook_3444903

A tomato-based Filipino chicken stew. A simple dish that can be whipped up quickly for lunch or dinner on regular days.

Missus C @cook_3444903

A tomato-based Filipino chicken stew. A simple dish that can be whipped up quickly for lunch or dinner on regular days.

Saved

Ingredients

30-45 minutes

4-5 servings

1/2 kilo chicken (I used chicken breast fillets quartered)
4 clovesgarlic minced
1medium sized onion diced
2green bell peppers diced
1/2 cupgreen peas
2 cupstomato sauce
1 cupwater
2potatoes or sweet potatoes cubed
1carrot cubed
1dried bay leaf
1chicken bouillon cube
2 tablespoonsbrown sugar or to taste
Cooking oil
to tasteSalt and pepper

Saved

Steps

30-45 minutes

1

Heat oil in pan and add garlic and onions. Cook garlic until light golden brown and onions translucent. Add bay leaf. Cook potatoes for about 5 minutes or until soft but not mushy. Set aside.
2

Using the same pan/pot cook chicken in left over oil for 10-15 minutes or both sides are browned (I like cooking my chicken in oil to give it a crispy outside, you may skip this and just boil chicken in water until cooked).
3

Add carrots, peas, green bell peppers the cooked garlic, onions & bay leaf previously set aside. Pour water to deglaze pan add chicken buillon cube and simmer for another five minutes.
4

Pour tomato sauce and let it simmer on low heat for another 10 minutes. Season with sugar, salt, and pepper. Remove from heat and serve with steamed white rice.