If you love stew then you need to try Filipino Chicken Afritada. It is a comforting chicken stew with Spanish influences. The chicken is braised in a tomato based sauce and vegetables. What sets this part from the Spanish version is the lack of olives and the addition of fish sauce, which adds a vibrant taste to the stew. Go ahead and make some white rice because it tastes amazing together!
Ingredients
Servings: 3
3 lb skin-on & bone-in Chicken thighs (we had 6 pieces)
4 medium Carrots, oblique cut
2 medium Potatoes, diced
1 medium Onion, sliced
5 cloves Garlic, minced
1 Red bell pepper, diced
1 Green bell pepper, diced
1/4 cup Green peas
3 Bay leaves
1 can 15 oz. Tomato sauce
2 cups Water
1 Tbsp Fish sauce
1 teaspoon sugar
Black pepper & sea salt
Olive oil
Instructions
Season chicken with salt & pepper for 30 minutes.
In a pan, add enough oil (we used 1/4 cup in our Le Creuset braiser) to sear chicken skin side down until browned. Once browned, flip over and sear for another few minutes. Remove chicken from the stove once browned.
Soak some of the oil with paper towel. You should have 2 Tbsp oil remaining in the pan. On medium heat, cook onions until translucent.
Add garlic then return seared chicken to the pan. Cook for 1 minute then add tomato sauce, 2 cups of water, and bay leaves. Cover with lid and simmer for 15 minutes.
Add potatoes, carrots, bell peppers, peas, fish sauce, and sugar. Cover with lid again, turn to low heat and simmer for 15 minutes. Transfer to a plate and serve with rice!
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