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How to cook: Chicken Afritada


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A little food history:
Afritada is a chicken simmered in a tomato sauce with potatoes, carrots and bell pepper. This is the basic of all the Filipino tomato-based stews. It is the gateway to learning. Once you learn how to cook Afritada, you are in for Mechado, Menudo and Caldereta. What makes this recipe so good is that it is so easy to make and the more you let that chicken simmer in your stew base, the more flavors it will give you back.

How to cook:
What you need:
1 pound chicken stewing cuts, marinated in
1/4 cup soy sauce
juice of 1/2 lemon
1 tbsp olive oil
2 cloves of garlic, minced
1 medium onion, chopped
3-5 medium tomatoes, sliced
2-3 carrots, cut into chunks
4-5 potatoes cut in wedges
1/2 cup green peas
1 handful of red/orange/yellow bell peppers (Tip: When you buy bell peppers in packs of 3s but are not able to use up all at once, you may slice the rest and place on baking pan, freeze for 30 minutes, then transfer to a freezer bag and freeze for several more months.)

Cooking Instructions:
Marinate the chicken pieces in soy sauce-lemon juice for at least 30 minutes. Meanwhile, chop/slice all veggies.
On medium heat, sautee garlic then onion, then the tomatoes, followed by the chicken. Increase the heat until juices bubble, then lower to medium low, cover and let simmer for 10 minutes. Uncover, turn heat on medium high and let the juices evaporate, brown the chicken, then add the potatoes, carrots, and bell peppers. Cover, lower heat to medium low and let simmer for 20 minutes or until chicken is done. Add green peas during the last 10 minutes of cooking. From time to time, check to avoid drying and add water in increments of 1/2 cup to the desired consistency of the sauce. Season with salt and pepper. Serve hot with plain rice.


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