Chicken Afritada

Ingredients

• 2 pounds chicken thighs or drumsticks (bone-in and skin-on)
• salt and pepper (to taste)
• 2 tablespoons vegetable oil
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 1 medium red bell pepper (sliced)
• 1 medium green bell pepper (sliced)
• 2 medium potatoes (peeled and cut into cubes)
• 1 large carrot (peeled and sliced)
• 1 cup tomato sauce
• 1 cup chicken broth (low sodium, or no sodium added)
• 1 tablespoon soy sauce (low sodium)
• 1 bay leaf
• 1 teaspoon sugar (optional, for sweetness)
• 1 cup green peas (frozen or fresh)
• 2 green onions (chopped (for garnish))

Instructions

1. 1

   Brown the Chicken:: Season the chicken thighs or drumsticks with salt and pepper on all sides. In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.

2. 2

   Sauté Onion and Garlic:: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. 3

   Add Peppers:: Next, I usually like to add a bit of the chicken broth to deglaze the pot and scrape all those brown bits which will add lots of flavor to our stew. Stir in the cubed potatoes and sliced carrots. Cook for another 3-4 minutes.

4. 4

   Add Potatoes and Carrots:: Add the sliced red and green bell peppers to the pot and sauté for 2-3 minutes until they start to soften.

5. 5

   Add Tomato Sauce and Broth:: Pour in 1 cup of tomato sauce and 1 cup of chicken broth. Stir to combine. Return the browned chicken to the pot. Add 1 tablespoon of soy sauce, 1 bay leaf, and 1 teaspoon of sugar (if using). Stir well.

6. 6

   Simmer:: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender. During the last 5 minutes of cooking, stir in the green peas and cook until they are heated through.

7. 7

   Serve:: Remove the bay leaf. Garnish the Chicken Afritada with green onions. Serve hot over steamed rice or with crusty bread.