Chicken Afritada (Filipino Chicken Stew)

Heat oil in a large pot.

Place the chicken with the skin side down first. Sprinkle a little salt and pepper. Sear and brown chicken for 2-3 minutes on each side.

Remove browned chicken from the oil and set aside.

Add extra oil to the pot. Sauté diced onion and minced garlic.

Scrape the pot while sauteing to get the brown bits stuck to the bottom of the pot.

Add crushed tomatoes (or tomato sauce), turn the heat low, and let it simmer for 5 to 7 minutes.

To the sauce, add bay leaves, fish sauce (optional), light soy sauce, and brown sugar. Place the seared chicken back in the sauce.

Gently stir the sauce, allowing the chicken to be submerged in the sauce.

Pour chicken stock or chicken broth, stir well.

Cover with a lid and simmer on low heat for 10 minutes. Stir at regular intervals, and if the sauce is thick, adjust consistency by adding a splash of stock or water.

Add carrots and potatoes along with some more stock. Stir well, cover with the lid, and simmer for 25 to 30 minutes.

Add bell peppers, frozen peas, and stir well. Cook for another 5 minutes.

Transfer to a serving dish. Serve hot with rice.

Equipment Needed

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