Chicken Afritada Filipino Stew Recipes

CHICKEN AFRITADA (FILIPINO STEW)

Steps:

• Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
• Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
• Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

PINEAPPLE CHICKEN AFRITADA

Steps:

• In a wide pan over medium heat, heat oil.
• Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
• Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add chicken and cook, turning as needed, until lightly browned.
• Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
• Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
• Season with salt and pepper to taste.
• Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
• Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.

CHICKEN AFRITADA (CHICKEN BRAISED IN TOMATO SAUCE)

Steps:

• Marinate chicken pieces in soy sauce and lemon juice for half an hour. Drain chicken from the marinade.
• In a heavy pan, heat oil over medium high heat. Sauté garlic, onions and tomatoes for 2 minutes or until onions are soft.
• Add chicken pieces and saute for a few minutes until meat is nicely browned and no longer pink.
• Add fish sauce and stir. Add tomato sauce and water and stir to combine. Let the mixture boil and then reduce heat. Cover and let simmer, stirring occasionally for 20 minutes.
• Add carrots, red bell pepper and potatoes; cover and cook for 10 minutes or until potatoes are tender.
• Season with salt and pepper, to taste.
• Serve with steamed rice. Enjoy!

HOW TO COOK CHICKEN AFRITADA

Steps:

• Saute garlic and onion until fragrant. Then add the chicken and saute for 5 minutes.
• Add patis and stir cook until the patis has evaporated, then add the tomato sauce and water.
• Bring to a boil then simmer until the chicken is tender and almost cooked.
• Add carrots and potatoes. Simmer again until carrot and potatoes are cooked.
• Add the cheese, green peas, black pepper, bay leaf and bell peppers and simmer for another 3 minutes. Serve hot.

CHICKEN AFRITADA

Steps:

• Heat oil in a skillet over medium heat.
• Fry carrots and potatoes until edges are lightly browned. Set aside.
• Sear chicken for 2-3 minutes each side. Remove from oil and set aside.
• In the same skillet with oil. Saute garlic and onion until aromatic and limp.
• Pour in the tomato sauce and 1 cup water. Turn heat to low and let it simmer for 5-10 minutes until the tomato sauce loses some of its sourness.
• Add the chicken and 1/4 - 1/2 cup water or as needed. Season with salt. Cover and simmer for another 30-40 minutes or until the chicken are cooked through and the sauce is reduced with the oil floating on the surface.
• Add the potatoes, carrots and bell pepper, butter, potted meat and grated cheese. Cook for another 5 minutes.
• Transfer to a serving dish and serve with hot rice.

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.

FILIPINO CHICKEN AFRITADA

Steps:

• In a wok,heat a 2 tbsp of cooking oil.saute the garlic until a bit brown,then follow the onion.
• wait about 10 seconds and pour in chickens,stir until golden brown.follow with potatoes and carrots;stir for about 20 seconds and then put in beans and tomatoes.
• pour some water(enough for you to make its sauce) let it boil,and lastly pour in tomato ketchup.when the sauce become thick,turn off the heat.serve.