Chicken Afritada

Chicken Afritada: Step by Step

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1. Season the chicken with the salt and brown in the oil for 8 minutes. Lift out.

   Mark done Start 8 min timer

2. Soften the onion and garlic in the fat for 5 minutes, then add the tomato sauce, fish sauce and water. Return the chicken.

   Mark done Start 5 min timer

3. Cover and simmer for 15 minutes.

   Mark done Start 15 min timer

4. Add the potatoes and carrots and cook for 12 minutes more, then the pepper and peas for 5 minutes.

   Mark done Start 12 min timer

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What Can Go Wrong

1. Brown the chicken first.
2. Add the potatoes late.
3. Do not overcook the vegetables.
4. Serve with rice.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good to Know About Chicken Afritada

Brown the chicken first, and let the sauce do the rest. That is the short, sharp rule, because afritada is a tomato stew, and a stew made of pale chicken tastes as flat as it looks.

Season the chicken and brown it in a wide pan for 8 minutes until the skin is golden, then lift it out. Soften the onion and garlic in the fat, add the tomato sauce, fish sauce and water, and return the chicken. Simmer, covered, for 15 minutes. Add the potatoes and carrots at the right time. They go in after the chicken has had its head start, so they are tender when the chicken is, and not mush.

Add the potatoes and carrots and cook for 12 minutes, then the peppers and peas for the last 5 minutes. The sauce should be thick enough to coat a spoon, and slightly sweet and savoury.

Serve with plenty of steamed rice to take up the sauce.

On the Table Alongside

Steamed rice · Garlic rice · Fried plantain · Green salad

Sides from the same cuisine on this site: Sinangag.

Keeping Chicken Afritada

Keeps in the fridge for 3 days. Reheat gently.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.

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