Chicken not pictured - this was a meatless helping for breakfast.
Based on the contents of our fridge, I refined this afritada recipe, with happy results. Turned out perfectly, with the vegetables cooked through but still firm. And like all good stews, it tasted even better the next day.
3 T vegetable oil
4 chicken thighs, skin-on (about 1.75 lbs.)
1 head garlic, minced
1 large onion, chopped
1 14.5 oz. can diced tomatoes
3 T fish sauce, plus more to taste
1 cup tomato sauce (I used about 5 oz. tomato paste and 3 oz. water, seasoned with salt and pepper)
2 cups chicken stock (used Better than Boullion)
5 carrots, chopped into 1-1/2 inch pieces (about 1 lb.)
6 small red potatoes, quartered/eighthed (about 1 lb.)
1 green pepper, cut into strips
Brown the chicken thighs in the oil then set aside.
Saute the onion and garlic till they begin to soften, 3-5 minutes. Add the diced tomatoes and stir them around the bottom of the pot, making sure to loosen all the browned chicken bits.
Add the fish sauce, tomato sauce, stock, carrots and potatoes. Bring to a boil, then lower to a simmer, cover and cook till vegetables and chicken are almost done, about 30 minutes.
Add green pepper strips and cook a few minutes more to desired doneness. Tweak seasoning if necessary. Serve over rice.
No comments:
Post a Comment