Chicken Afritada

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

2 cloves

Garlic , crushed

1

Medium Onion , quartered

2

Medium Ripe Tomatoes , quartered

up to 3

2 lb

Boneless, Skinless Chicken Breasts

cut into bite-sized pieces

2 Tbsp

Fish Sauce

1 cup

Chicken Broth

1

Bay Leaf

1/2 tsp

Black Peppercorns

10

Potatoes , halved

petite gold and red potatoes

1

Carrot

peeled and cut 1/2-inch diagonally

1/2

Red Bell Pepper

cut into strips

1/2

Green Bell Pepper

cut into strips

1/2 cup

Green Peas

fresh or frozen

Cooking Instructions

HIDE IMAGES

Step 1

In a skillet, over medium-high heat, add Olive Oil (1 Tbsp) . When heated through, add and sauté Garlic (2 cloves) until lightly golden in color.

Step 2

Add Onion (1) and sauté until soft and translucent for about 2 minutes.

Step 3

Add the Tomatoes (2) and sauté for a minute.

Step 4

Add the Boneless, Skinless Chicken Breasts (2 lb) and cook until opaque, about 2 to 3 minutes on each side. Optionally cook until you brown the meat slightly.

Step 5

Add the Fish Sauce (2 Tbsp) and Chicken Broth (1 cup) , while scraping the bottom of the pan lightly. The caramelization from the meat and veggies adds to the flavor as well. Add a Bay Leaf (1) and the Black Peppercorns (1/2 tsp) . Cover, lower the heat to simmer, and cook for 20 minutes.

Step 6

Add the Potatoes (10) and Carrot (1) and cook for 5 more minutes, while keeping the dish covered in the skillet.

Step 7

Uncover and then add Red Bell Pepper (1/2) , Green Bell Pepper (1/2) , and Green Peas (1/2 cup) and cook for an additional 2 minutes. Serve while warm. Enjoy!