This is based on the Filipino Afritada recipe which my family has gotten to simply calling chicken stew. Which, basically, is what it is. I like it because, well, you can only have fried chicken so often (their favorite), and this has both starch and vegetables and a hearty gravy all in one pot so it’s perfect for a quick and healthy weekday meal! You can pair it with rice as is our wont, or just sop it up with a hearty, crusty bread and you’re good to go!
We picked a good amount of bell peppers from the backyard the other day and rather than freezing all of them, I left some out just to make this dish. I usually change up the vegetables I add to this dish depending on what I have on hand.
- One whole Chicken or parts, cut into serving pieces (I used 6 legs and 4 thighs this time)
- 6 cloves Garlic, chopped
- 1 large Onion, sliced
- 3 large Roma Tomatoes, diced
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Fish Sauce (Patis or Nuoc Mam)
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Paprika
- 4 cups Chicken Broth or Water
- 3 Carrots, peeled and cut into 1 inch slices
- 4 Yucon Gold Potatoes, cut into quarters
- 3 Sweet Bell Peppers, cut into 1 inch squares
- Salt and Pepper to Taste
- Heat a heavy bottomed pan and quickly sear chicken pieces just to give them some color. (I didn't add any oil to mine but if your pan has a tendency to stick, add a tablespoon of oil first.)
- Remove the chicken pieces from the pan and using only the rendered fat, cook the garlic, onions and tomatoes until they are tender and have deglazed the pan.
- Add the fish sauce, tomato paste, balsamic vinegar, oregano and paprika and stir for a minute or two until the sauce is bubbly.
- Add the chicken pieces back in.
- Add the chicken broth or water, cover and simmer for 30-45 minutes until the chicken is tender.
- Taste and adjust seasonings just before adding the carrots and potatoes. Cook for ten minutes.
- Stir, make sure it's not sticking and add more liquid if necessary.
- Add the bell peppers and cook for another minute or two. Longer if you like your bell peppers more done. We like it to still have some body and retain some of its natural sweetness.
- Turn off the heat and serve.
Other afritada/apritada recipes online: