Chicken Afritada is one of the everyday dishes we see in carinderias here in the Philippines. It is also a dish that is always present in different events especially during Fiesta. It is a tomato-based stew just like Menudo and Caldereta. Afritada is Spanish in nature. Afritada also came from the Spanish word “Fritada” which means “to fry”, and that is the first part of the cooking process, frying the chicken. Just so you know, you can even use pork as a substitute in this recipe. I remember my mom always cook this every Sunday and I can still recall its savoury flavour with the mixture of bell peppers, potatoes and tomatoes. I believe that food can make us remember important events and moments in our life.
Here’s how to cook your own version of Afritada:
1 kilo chicken (you can choose your preferred parts), cut into serving pieces
1 Chorizo (about 150 grams), sliced
6 tablespoon cooking oil
1 small onion, peeled and sliced thinly
2 medium potatoes, peeled and quartered
2 bay leaf (laurel)
1 cup water
1/2 cup green peas
1 large carrot, peeled and cut into cubes
1 tablespoon fish sauce
1 bell pepper, seeded and sliced
2 to 3 cloves garlic, peeled and minced
1/2 can tomato sauce
2 cups chicken stock (broth)
Salt, pepper and sugar to taste
- Heat oil in a pan over medium heat.
- Add the sliced chorizo, potatoes, carrots and bell pepper, cook until lightly browned. 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.
- In a pot, heat about 2 tablespoons of oil, add onions and garlic and cook, stirring regularly, until aromatic.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add tomato sauce and let it simmer
- Add chicken and water and bring to a boil, (if chicken stock or broth is available, use that instead of water). Lower heat, cover and cook for about 40 minutes or until chicken is cooked. Add more water in 1/2 cup increments, if necessary.
- Add chorizo, potatoes, and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced. Add bell peppers and green peas.
- Cook for 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
- Season with salt, pepper and sugar to taste.
- Serve hot.
Better serve this with rice! Make your own memory-filled Afritada!