Best Chicken Afritada Recipes

CHICKEN AFRITADA (FILIPINO STEW)

Steps:

• Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
• Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
• Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

CHICKEN AFRITADA

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
• In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

FILIPINO CHICKEN AFRITADA

Steps:

• In a wok,heat a 2 tbsp of cooking oil.saute the garlic until a bit brown,then follow the onion.
• wait about 10 seconds and pour in chickens,stir until golden brown.follow with potatoes and carrots;stir for about 20 seconds and then put in beans and tomatoes.
• pour some water(enough for you to make its sauce) let it boil,and lastly pour in tomato ketchup.when the sauce become thick,turn off the heat.serve.

SPAGHETTI SAUCE CHICKEN AFRITADA

Steps:

• In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft.
• Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
• Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes.
• Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
• Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.

PINEAPPLE CHICKEN AFRITADA

Steps:

• In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
• Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
• Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!

PINEAPPLE CHICKEN AFRITADA

Steps:

• 1. In a large pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
• 2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
• 3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot.

SPAGHETTI SAUCE CHICKEN AFRITADA

Steps:

• Preparation In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft. Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside. Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes. Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender. Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice. From The New Filipino Kitchen: Stories and Recipes from around the Globe © 2018 by Jacqueline Chio-Lauri. Reprinted by permission of Agate Surrey. Buy the full book from Amazon.

CHICKEN AFRITADA

Steps:

• 1. In a pan over medium heat, heat about 1 inch deep of oil. Add potatoes and cook, turning once or twice, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels. Add carrots to pan and cook for about 1 to 2 minutes or until lightly browned. Remove from pan and drain on paper towels. Add bell pepper and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels. Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through. Remove from pan and drain on paper towels.
• 2. In a pot, heat about 2 tablespoons of oil over medium heat. Add onions and garlic and cook, stirring regularly, until aromatic. Add tomatoes and cook, mashing regularly with back of spoon, until softened and release juices. Add fish sauce and cook for about 1 to 2 minutes.
• 3. Add chicken and water and bring to a boil. Lower heat, cover and cook for about 30 to 40 minutes or until chicken is cooked. Add more water in 1/2 cup increments, if necessary. Add potatoes and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced. Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until sweet peas are heated through and bell peppers are tender yet crisp. Season with salt and pepper to taste. Serve hot.