easy chicken afritada with liver spread Easy chicken afritada recipe

Okay, so I’ve been trying to get a little more adventurous in the kitchen lately. I’m usually a “meat and potatoes” kind of person, but I figured it was time to branch out. I stumbled across this recipe that sounded intriguing: Chicken Afritada. I’d never heard of it before, but it looked relatively simple and the pictures online were making my stomach growl. Plus, it’s a one-pot meal, which is always a win in my book – fewer dishes to wash!

Chicken Afritada

This Chicken Afritada recipe is a flavorful and easy-to-make Filipino stew. It’s a perfect weeknight meal that’s both comforting and satisfying. This recipe involves chicken simmered in a rich tomato-based sauce with potatoes, carrots, and bell peppers. It’s a wonderfully balanced dish with savory, slightly sweet, and tangy notes that will appeal to everyone.

Here’s what you’ll need to make this delicious dish:

Ingredients:

• 1.5 lbs Chicken pieces (thighs, drumsticks, or a mix)
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Potatoes, peeled and cubed
• 2 medium Carrots, peeled and sliced
• 1 Red Bell Pepper, cored, seeded, and chopped
• 1 Green Bell Pepper, cored, seeded, and chopped
• 1 (8 ounce) can Tomato Sauce
• 1/2 cup Tomato Paste
• 1 cup Chicken Broth
• 1/4 cup Green Peas (fresh or frozen)
• 2 tablespoons Olive Oil
• 1 tablespoon Soy Sauce
• 1 teaspoon Fish Sauce (optional, but adds great depth of flavor)
• 1/2 teaspoon Black Pepper
• Salt to taste
• Bay Leaf (optional)
• Sugar (optional, to balance acidity)

Instructions:

1. Prep the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
2. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Chicken: Add the seasoned chicken pieces to the pot and brown on all sides. This step helps to seal in the juices and adds flavor to the dish. Don’t overcrowd the pot; you may need to do this in batches. Remove the browned chicken from the pot and set aside.
4. Build the Sauce: In the same pot, add the tomato sauce and tomato paste. Stir well to combine and cook for a few minutes to reduce the acidity. Add the chicken broth, soy sauce, fish sauce (if using), and bay leaf (if using). Bring the sauce to a simmer.
5. Simmer the Vegetables and Chicken: Return the browned chicken to the pot. Add the cubed potatoes and sliced carrots. Make sure the chicken and vegetables are mostly submerged in the sauce. Cover the pot and simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add the Bell Peppers and Peas: Add the chopped red and green bell peppers and the green peas to the pot. Cook for another 5 minutes, or until the bell peppers are slightly softened.
7. Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. Add salt and pepper to taste. If the sauce is too acidic, you can add a pinch of sugar to balance it out.
8. Serve: Serve the Chicken Afritada hot over steamed rice. Garnish with fresh parsley or cilantro, if desired.

I was actually surprised at how good this turned out! The sauce was rich and flavorful, and the chicken was so tender. The vegetables were perfectly cooked and added a nice sweetness to the dish. It’s definitely going into my regular rotation of recipes. Next time, I might add a little bit of chili flakes for a touch of heat. I highly recommend giving this recipe a try, even if you’re not familiar with Filipino cuisine. You might just discover your new favorite comfort food!

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