Chicken Afritada

This Chicken Afritada is unmistakably a Filipino dish. It has a savoury tomato base sauce and cooked with vegetables such as capsicum (bell pepper), potatoes and green peas. Some old Philippine cookbooks call it Fritada – which is a Spanish dish, that literally means to fry up. Although the most popular meat to cook for Afritada (also Apritada) is chicken, pork can also be used.

Chicken Afritada
  • 1.6 kg chicken, jointed
  • salt and black pepper
  • 2 tablespoons vegetable oil
  • 1 red onion, chopped
  • 8 cloves garlic, chopped
  • 2 cups chicken stock
  • 250 ml
  • 1 cup tomato passata
  • 400 g potatoes, peeled and quartered (about 3 small is best for even cooking)
  • 1 medium carrot, diced
  • 2 red capsicums, seeds removed, cut into 1 cm thick slices
  • 1 green capsicum, seeds removed, cut into 1 cm thick slices
  • 2 tablespoons fish sauce
  • ½ cup frozen peas (optional)
  • steamed rice, to serve
  1. Season chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste.
  2. Heat a wok or large fry-pan over high heat. Add the oil and half the chicken cook for 5 - 6 minutes until evenly browned. Remove from the wok and repeat with the remaining chicken. Remove from the pan and set aside.
  3. Reduce the heat to low, add the onion puree and cook for 5 minutes until the onions softens and garlic turns a light golden colour.
  4. Pour in the stock and tomato passata and bring to the boil. Reduce the heat to medium, return the chicken to the wok with the potatoes & carrots and simmer for 30 minutes until the vegetables are tender and the chicken is cooked.
  5. Add the capsicums, fish sauce and peas (if using) and simmer for a further 3 minutes, covered, until the capsicum begins to soften.
  6. Serve immediately with steamed rice.
Ask your butcher to joint the chicken for you or buy the equivalent weight in thighs, drumsticks and wings.
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