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Chicken Afritada (Filipino Chicken and Vegetable Stew)
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Chicken Afritada (Filipino Chicken and Vegetable Stew)
A Filipino chicken stew consisting of bone-in chicken thighs and vegetables braised in a tomato sauce.
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servings:
4
total time:
1 hour 10 minutes
added on
11/27/2018
recipe by:
Frankie
INGREDIENTS
4 bone-in skin-on chicken thighs
salt & pepper
2 TBSP olive oil
1 medium onion, thinly sliced
4 medium garlic cloves, minced
4 TBSP
tomato paste
2 cups
chicken stock
2 bay leaves
2 TBSP soy sauce
1 medium carrot, peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium red bell pepper, cut into small strips
1/2 cup frozen peas
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DIRECTIONS
Pat the chicken thighs dry and generously season with salt and pepper.
Heat the oil in a large saute pan over medium-high heat.
Cook the chicken in the hot oil until both sides are well browned, about 4 minutes per side. Transfer the chicken to a plate and set aside.
Add the onion and garlic to the pan and cook about 1 minute then stir in the tomato paste until browned, about 1 minute.
Add the chicken stock, bay leaves, and soy sauce to the pan. Scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits.
Return the chicken to the pan skin-side up and bring to a boil.
Reduce heat to medium-low. Cover and simmer for about 25 minutes.
Add the carrot and potatoes to the pan and increase the heat to medium. Cook uncovered until carrots and potatoes are tender, about 20 minutes.
Add the bell pepper and peas and cook 3 more minutes.
Discard the bay leaves and season with salt and pepper to taste.
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