"SUPER EASY" CHICKEN AFRITADA

Peel and cut 1 potato and 1 carrot into pieces.

Deep-fry the potato and carrot until slightly cooked.

Add green and red bell peppers to the frying pan after 2-3 minutes.

Remove the fried vegetables from the pan.

In the same pan, brown the chicken thighs on both sides.

Cut the chicken thighs in half to increase the quantity.

Sauté chopped onion and garlic in the pan.

Add tomato paste and cook it well.

Return the chicken to the pan and mix thoroughly.

Season with ground black pepper.

Add 1/4 cup of water and tomato sauce.

Stir in 3 teaspoons of soy sauce and optional oyster sauce.

Add sugar and red chili flakes for sweetness and spice.

Cover and simmer on low heat for 10-15 minutes, adding some bell peppers during the last few minutes.

After 15 minutes, add the fried potato and carrot back to the pan along with the remaining bell peppers.

Add a piece of butter and a little fish sauce.

Cook for an additional 2-3 minutes.

Finish with chopped spring onion before serving.

Equipment Needed

Dietary

Allergens