Chicken Afritada Recipes

CHICKEN AFRITADA

Steps:

• In a pan over medium heat, heat oil.
• Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 2 tablespoons.
• Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
• Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add water and bring to a boil.
• Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.
• Add potatoes and carrots and continue to cook until fork-tender.
• Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
• Season with salt and pepper to taste. Serve hot.

CHICKEN AFRITADA

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
• In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.