Chicken And Pork Apritada Recipes

PORK AFRITADA RECIPE

Steps:

• Cut the pork belly into two-inch pieces.
• Heat the cooking oil in a pan.
• Over high heat, brown the pork pieces in the hot oil.
• Lower the heat to medium.
• Add the sliced sausages, chopped onion, minced garlic, bay leaf, and oregano.
• Season with fish sauce and pepper.
• Cook, stirring often until the onion bits soften.
• Pour in the chopped tomatoes and soy sauce. Stir.
• Bring to the boil, lower the heat and simmer for 45 minutes or until the pork is tender.
• If the sauce dries out before the pork is done, add bone broth, half a cup at a time.
• Add the potato and carrot wedges along with the bell peppers. Stir.
• Cover the pan and simmer for another 15 minutes.
• Taste the sauce (the vegetables will soak up the saltiness) and adjust the seasonings.
• Stir in the bell peppers and green peas. Simmer for another five minutes.
• Serve.

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.

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.

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.

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.

PORK AFRITADA

Steps:

• In a wide pan over medium-high heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.
• Remove oil from pan except for about 2 tablespoons. Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add pork and cook until lightly browned.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add tomato sauce and water and bring to a boil. Lower heat, cover, and continue to cook for about 40 to 45 minutes or until pork is tender.
• Add potatoes and carrots. Continue to cook for until tender and sauce is thickened and reduced.
• Add bell peppers and cook for about 1 to 2 minutes or until tender yet crisp.
• Season with salt and pepper to taste. Serve hot.

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!

CHICKEN AND PORK APRITADA

Steps:

• Chop chicken, pork, sausage, and potatoes into serving size pieces.
• Heat oil in large heavy pot.
• Sauté garlic and onion for a few minutes until fragrant.
• Add pork, sausage, chicken, chopped tomato, salt and pepper.
• Sauté for about 5 minutes.
• Add tomato sauce and soy sauce to color.
• Add enough water or chicken broth to cook meat.
• Cover and simmer until meat is tender then add potatoes.
• When potatoes are almost done, add bell pepper and peas and cook for additional 5 minutes.