easy chicken afritada without tomato sauce chicken afritada without tomato sauce| easy chicken afritada recipe ...

Alright, buckle up buttercups, because we’re about to dive headfirst into the culinary abyss… or, you know, just make some chicken afritada. But let’s be real, sometimes attempting to cook anything can feel like wrestling a greased pig in the dark. Especially when you realize you’re OUT of tomato sauce. A tragedy, I tell you! But fear not, friend! This recipe is here to save your dinner (and your sanity) from the dreaded tomato-sauce-less wasteland.

Behold! The Image of Pure, Unadulterated Chicken Afritada Glory!

Doesn’t that just scream “comfort food that won’t judge your questionable life choices”? It’s practically begging you to grab a fork and inhale it. So, without further ado, let’s get down to the nitty-gritty. Here’s what you’ll need to assemble this masterpiece:

Ingredients:

• 1.5 lbs Chicken, cut into serving pieces (drumsticks? thighs? wings? Go wild!)
• 1 tbsp Cooking Oil (because you can’t fry chicken in air, sadly)
• 1 medium Onion, chopped (prepare for tears… of joy, hopefully!)
• 3 cloves Garlic, minced (vampire repellent, and flavor enhancer!)
• 1 cup Chicken Broth (because water is boring)
• 1/2 cup Soy Sauce (salty goodness!)
• 1/4 cup Vinegar (gives it a zing! Don’t be scared!)
• 1/4 cup Sugar (balances the saltiness, you genius!)
• 1 large Potato, cubed (starch power!)
• 1 large Carrot, cubed (for color and vitamins, or something…)
• 1/2 cup Green Peas (because veggies!)
• 1/4 cup Raisins (optional, but adds a sweet surprise!)
• Salt and Pepper to taste (because bland food is a crime)
• A pinch of Paprika (because why not?)
• Bay leaf (for aroma)

Instructions:

1. First, heat up that cooking oil in a pot or pan over medium heat. Let’s get sizzlin'!
2. Add the chicken and brown it on all sides. Don’t overcook it just yet; we’re just building flavor here. Once browned, remove the chicken and set it aside.
3. Now, add the chopped onion and minced garlic to the pot and sauté until they’re fragrant and translucent. This is your aromatic base, baby!
4. Pour in the chicken broth, soy sauce, vinegar, sugar, and that sneaky little bay leaf. Stir it all up and bring it to a boil. This is where the magic happens.
5. Return the browned chicken to the pot. Reduce the heat, cover, and simmer for about 20 minutes, or until the chicken is cooked through. Tender, juicy chicken is the goal!
6. Add the cubed potatoes and carrots. Continue to simmer for another 10 minutes, or until the veggies are tender-crisp. Nobody likes mushy veggies!
7. Stir in the green peas and raisins (if using). Cook for another 2-3 minutes, just until the peas are heated through.
8. Season with salt, pepper, and that pinch of paprika to taste. Don’t be shy! Taste as you go and adjust accordingly.
9. Remove the bay leaf before serving (nobody wants to chew on that!).
10. Serve hot with steamed rice. Because, let’s face it, rice is the perfect vehicle for this flavorful sauce.

And there you have it! Chicken Afritada, even without the tomato sauce, is a dish fit for royalty… or at least someone who’s really, really hungry. Now go forth and conquer your kitchen! You got this!

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CHICKEN AFRITADA WITHOUT TOMATO SAUCE| EASY CHICKEN AFRITADA RECIPE

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