Chicken Afritada

Our househelp left last weekend and it was really such short notice. And I am now totally gaga trying to squeeze all the household chores before and after my office hours. Laundry, cooking, ironing, washing dishes, cleaning the house, everything. And I know how difficult it is to find a very reliable househelp. Good thing, Royce volunteered to watch over Caleb, our 3 month old son, while monitoring his home-based business. I cook breakfast and lunch before I leave the house so that Royce and Colby would still have a decent meal. It is tough but I really cannot jeopardize the health of my family. So, I recently cooked CHICKEN AFRITADA, easy to prepare and easy to cook meal. Left over Chicken Afritada can be placed in a container and put inside the fridge then reheat for the next meal.

CHICKEN AFRITADA is definitely one of the evidences that most of Pinoy dishes are greatly influenced by Spanish food culture. Afritada is a tangy, sweet and aromatic stew with a combination of tomato sauce, bell peppers and bay leaves. As one of the most popular dish, Chicken Afritada is easy to prepare and quick-cooking, exquisitely added with potatoes and carrots for nutritious lunch or dinner. Some say Afritada is an influence of the Spaniards, some from Mexicans and some, Italian. Well, I guess it really doesn’t matter. Any dish that Pinoy loves, it is to be considered a Pinoy dish.


2 tbsp. cooking oil
2 cloves of garlic, peeled and minced
2 heads of onion, peeled and quartered
1/2 kilo chicken, cut-up
1 tbsp. fish sauce (patis)
1 cup water
4 dried bay leaves
1/2 cup tomato sauce
1 tsp. atsuete powder (optional)
3 medium potatoes, peeled and cubed
2 medium carrots, peeled and cubed
2 medium red bell pepper, cored, seeded and cut into 1/2 inch strips

Heat a large skillet over medium heat. Add cooking oil. Saute garlic and onion.

Slip chicken on the skillet. Saute for about 5-8 minutes. Season with fish sauce. Cook until fish sauce blended with the chicken.

Add tomato sauce and water. Then add the bay leaves and atsuete powder.

Cover, reduce heat to low, and cook at a very slow bubble about 15-20 minutes, stirring frequently.

Add potatoes and carrots. Cook until vegetables are tender.

Add red bell pepper. Season with salt and pepper. Cook for another minute.

And serve your CHICKEN AFRITADA with steaming white rice.

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