Mama E's chicken afritada

Name: Mama E's chicken afritada
Total time: 3000 s
Yield: 3 to 4 servings
Cuisine: British
Ingredients: 8 chicken thighs or drumsticks, bone-in and skin-on; 2 medium carrots, peeled and roughly chopped; 2 medium waxy potatoes, peeled and roughly chopped; 1 onion, roughly chopped; 4 cloves garlic, roughly chopped; 1/2 red bell pepper, roughly chopped; 1/2 green bel pepper, roughly chopped; 2 tbsp tomatoes paste; 2 bay leaves; 1-398 ml can whole plum tomatoes; 1/4 cup fish sauce; 1 cup frozen peas; Handful pitted prunes

Robert Gonzal @robert

Vancouver BC

Afritada was something we ate a lot when I was a kid. Mom would make it at least a couple of times a month, probably because it was an easy and inexpensive dinner to knock out. After all, it's really just chicken, carrots, potatoes, peas and tomatoes stewed together; no fancy ingredients required. But this dish is definitely a case where the sum is exceeds its parts, because when served with a big pile of fresh, steaming rice, afritada is a whole lot of delicious comfort in a bowl.

The 'making of' video can be found here: https://youtu.be/jqLrrG7vXAI

Robert Gonzal @robert

Vancouver BC

The 'making of' video can be found here: https://youtu.be/jqLrrG7vXAI

Saved

Ingredients

50 mins

3 to 4 servings

8chicken thighs or drumsticks, bone-in and skin-on
2medium carrots, peeled and roughly chopped
2medium waxy potatoes, peeled and roughly chopped
1onion, roughly chopped
4 clovesgarlic, roughly chopped
1/2red bell pepper, roughly chopped
1/2green bel pepper, roughly chopped
2 tbsptomatoes paste
2bay leaves
1-398 mlcan whole plum tomatoes
1/4 cupfish sauce
1 cupfrozen peas
Handfulpitted prunes

Saved

Steps

50 mins

1

Add a few tbsp veg oil to a wok on medium-high heat. Season the chicken with salt and pepper and fry until browned, about 6 to 8 minutes. Remove the chicken to a plate and set aside.
2

Add the carrot and potatoes to the wok and fry 2 or 3 minutes until the potatoes start to turn translucent. Add the onion, garlic and peppers and keep frying another 2 or 3 minutes until the onion and peppers have softened.
3

Stir in the tomato paste and continue frying about 4 minutes, until the paste dries out and darkens a bit. Add the bay leaves and canned tomatoes. Refill the can with water and pour that in, along with the fish sauce. Carefully smash the tomatoes down a bit to burst them. Once the wok comes back to a simmer, add a few grinds of black pepper and return the chicken. Turn the heat down to medium-low. Cover and let cook for 20 to 25 minutes.
4

Remove the lid and let the sauce reduce for a few minutes. Once it's where you want it, add the peas and prunes. Check the seasoning and add extra salt or fish sauce as needed. Don't forget to pull out the bay leaves, then serve.