Afritada chicken is a traditional filipino dish I discovered browsing the internet to find new way to accommodate chicken. I used this recipe. I was thrilled with how it came out, we had a blast eating this meal. The sauce thickens and gets really tasty, vegetables keep their lovely texture and the meat is fork tender.

It is a bit long to make because you need to pre-cook all the vegetables first but once this step is done, it is all cooking on its own and it smells amazing in the house.

Afritada chicken (serves 6) :

• 6 chicken thighs
• 2 potatoes
• 1 carrot
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large onion
• 3 garlic cloves
• 1 can crushed tomatoes (400g)
• 1 tbsp fish sauce (nuoc-mam)
• 80g (1/2 cup) sweet peas
• 25cl (1 cup) water
• Vegetable oil
• Salt and pepper

Peel the potatoes and carrots.

Slice the carrot and quarter the potatoes.

Cut the bell peppers in thicks strips.

Mince the onion and crush the garlic.

In a deep frying pan, add a few tbsp of oil and heat it.

Add the potatoes and carrots. Let it fry a few minutes stirring occasionally.

When colored, drain with a slotted spoon and set aside.

Add the bell peppers for 2 minutes. Drain and set aside.

Pour the oil from the pan in a bowl (do not clean the pan), and fry the chicken for 7 minutes on each side.

Add the onion and garlic in the pan. Stir gently.

Add the crushed tomatoes, fish sauce and water. Bring it all to a boil.

When it comes to a boil, lower the heat and cover with a lid. Let it simmer for 20 minutes.

Add the potatoes and carrots, cook until potatoes are tender.

Add the bell peppers and sweet peas. Season well.

Let it cook for 2 minutes and serve over warm fluffy rice.