Chicken Afritada Stew (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons cooking oil, like vegetable or canola
02 -
2 pounds of skin-on, bone-in chicken thighs or drumsticks
03 -
Salt and black pepper as needed
→ Vegetables
04 -
1 large carrot, peeled and chopped
05 -
1 big onion, diced
06 -
4 minced garlic cloves
07 -
1 medium sliced green bell pepper
08 -
1 medium sliced red bell pepper
09 -
1 cup of green peas, fresh or frozen
10 -
2 peeled and cubed medium potatoes
11 -
A handful of green onions, chopped (for topping)
→ Sauce
12 -
1 cup of chicken broth, low-sodium
13 -
1 cup of tomato sauce
14 -
1 teaspoon of sugar (optional)
15 -
1 bay leaf
16 -
1 tablespoon soy sauce, low-sodium version
# Instructions:
01 -
Sprinkle chicken with salt and pepper. In a big pot, heat the oil on medium-high and sear the chicken for 5-7 minutes on each side. Take it out and set it aside.
02 -
Toss the onion into the same pot and cook until it softens (around 5 minutes). Add garlic for another 1-2 minutes till you can smell it.
03 -
Scrape up the browned bits using a splash of broth. Toss in the carrots, bell peppers, and potatoes and let them cook for 3-4 minutes.
04 -
Pour in the tomato sauce, soy sauce, rest of the broth, bay leaf, and sugar. Pop the chicken back in and let everything boil, then lower the heat and cover for 25-30 minutes.
05 -
Mix in the peas during the last 5 minutes of cooking. Pull out the bay leaf, sprinkle green onions on top, and enjoy with a serving of rice.
# Notes:
01 -
You can tweak the soy sauce and sugar for flavor balance
02 -
Other veggies can be added if you'd like
03 -
It's even tastier the day after!