Perfect Chicken Afritada Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Chicken Afritada. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Chicken Afritada as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Chicken Afritada recipe. This Chicken Afritada make for a tasty summer dinner that you can make it easy. The Chicken Afritada recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Chicken Afritada recipe.

Chicken Afritada.

Chicken Afritada Before preparing the dish, I have done some research on how to make Chicken Afritada easily with perfect taste. You can cook Chicken Afritada using 14 ingredients and 4 steps. Here is how you achieve it.

Perfect Chicken Afritada Recipe Ingredients

  1. It's 1 of /2 kilo chicken (I used chicken breast fillets quartered).
  2. It's 4 cloves of garlic minced.
  3. You need 1 of medium sized onion diced.
  4. You need 2 of green bell peppers diced.
  5. You need 1/2 cup of green peas.
  6. You need 2 cups of tomato sauce.
  7. It's 1 cup of water.
  8. It's 2 of potatoes or sweet potatoes cubed.
  9. You need 1 of carrot cubed.
  10. Prepare 1 of dried bay leaf.
  11. It's 1 of chicken bouillon cube.
  12. It's 2 tablespoons of brown sugar or to taste.
  13. Prepare of Cooking oil.
  14. It's to taste of Salt and pepper.

How to make Chicken Afritada from scracth

  1. Heat oil in pan and add garlic and onions. Cook garlic until light golden brown and onions translucent. Add bay leaf. Cook potatoes for about 5 minutes or until soft but not mushy. Set aside..
  2. Using the same pan/pot cook chicken in left over oil for 10-15 minutes or both sides are browned (I like cooking my chicken in oil to give it a crispy outside, you may skip this and just boil chicken in water until cooked)..
  3. Add carrots, peas, green bell peppers the cooked garlic, onions & bay leaf previously set aside. Pour water to deglaze pan add chicken buillon cube and simmer for another five minutes..
  4. Pour tomato sauce and let it simmer on low heat for another 10 minutes. Season with sugar, salt, and pepper. Remove from heat and serve with steamed white rice..