Alright folks, buckle up, because we’re about to tackle a culinary adventure so profound, so life-altering, it might just involve accidental tomato sauce explosions and the existential dread of overcooked potatoes. We’re making Chicken Afritada! Yes, that stalwart of Filipino cuisine, the dish your Lola made better than anyone else, the one you always secretly suspected had magic powers. Well, guess what? It DOES. The magic of slowly simmering deliciousness, that is.
Chicken Afritada: Operation Deliciousness
Feast your eyes on this glorious representation of culinary potential! Stare into the pixelated soul of Afritada-to-be, and feel the inspiration surge! I can almost smell it cooking now.
Now, before we get completely carried away with visions of culinary glory, let’s wrangle the ingredients. Don’t worry, it’s not rocket science, unless you’re using rocket fuel in your Afritada (please don’t). These measurements aren’t set in stone either. Taste is subjective, and personally, I always add extra potatoes, because potatoes are the unsung heroes of this dish.
Ingredients:
- 2 lbs Chicken, cut into serving pieces (drumsticks, thighs, whatever tickles your fancy)
- 1 tbsp Cooking Oil (Don’t use motor oil, trust me.)
- 1 medium Onion, chopped (Cry now, enjoy later.)
- 3 cloves Garlic, minced (The more, the merrier. Vampires beware!)
- 1 medium Red Bell Pepper, chopped (Because color is important!)
- 1 medium Green Bell Pepper, chopped (Double the color, double the fun!)
- 1 cup Tomato Sauce (The foundation of our flavor empire.)
- 1/2 cup Water (Hydration is key, for both you and the chicken.)
- 1 large Potato, peeled and cubed (The aforementioned hero.)
- 1 large Carrot, peeled and sliced (Adds a touch of sweetness and sophistication.)
- 1/2 cup Frozen Peas (Or fresh, if you’re feeling fancy.)
- Salt and Pepper to taste (The dynamic duo of flavor enhancement.)
- Hotdogs, sliced (Optional, but highly recommended for that classic Filipino twist)
- Raisins (Optional, but controversial. Choose wisely.)
Instructions:
- First, heat up that cooking oil in a pot or large skillet over medium heat. Add the chicken and brown it on all sides. Don’t cook it all the way through; we’re just giving it a nice tan. Remove the chicken and set it aside.
- Now, in the same pot, sauté the onion and garlic until they’re fragrant and the onion is translucent. You should be able to smell the magic starting to happen.
- Add the bell peppers (both red and green!) and cook for a couple of minutes, until they’re slightly softened.
- Pour in the tomato sauce and water. Bring it to a simmer and season with salt and pepper. Remember, taste as you go! This is YOUR Afritada adventure!
- Return the browned chicken to the pot. Add the potatoes and carrots. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender. The sauce should thicken slightly.
- If you’re using hotdogs and raisins (you rebel!), add them now. Also, stir in the frozen peas. Cook for another 5 minutes, or until the peas are heated through.
- Taste again and adjust the seasoning as needed. Remember, you’re the Afritada artist!
- Serve hot over rice. Preferably with a side of judgmental stares from your Lola, because nothing is ever quite as good as hers. But hey, you tried! And you probably made a pretty darn delicious Chicken Afritada in the process. Enjoy!
Congratulations! You’ve conquered Chicken Afritada. Now go forth and feed the masses (or just yourself… no judgement).
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Basic Chicken Afritada Recipe - Panlasang Pinoy
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