Thursday, April 24, 2014

Chicken Afritada

This traditional Filipino stew with Spanish influence combines chicken, tomatoes, potatoes, bell peppers, carrots and peas in a chicken broth-tomato sauce.   However, for this recipe I decided to reduce the vegetables to simply bell peppers, potatoes and tomatoes and added the spices of turmeric, cumin and Hungarian hot paprika.  To give the sauce a little more flavor, I included coconut milk with the chicken broth-tomato base.

The chicken and potatoes in this dish are first browned to give them a slightly crisp texture.  Sautéed shallots, garlic, bell peppers, tomatoes and spices are then combined with the coconut milk-chicken broth-tomato base sauce and the entire dish is stewed to completion.  

An easy delicious stew that goes well over steamed jasmine rice.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes


2 Chicken Breasts - with skin and boneless with each breast cut into 4 pieces
Salt and Freshly Ground Black Pepper
2 Tablespoons Olive Oil
8 Baby Potatoes quartered
2 Shallots julienned
3 Garlic Cloves minced
1/2 Teaspoon Turmeric
1/2 Teaspoon Cumin
1 Teaspoon Hungarian Hot Paprika
1 Green Bell Pepper roughly cut
1 Red, Yellow or Orange Bell Pepper roughly cut
3 Roma Tomatoes chopped
2 Cups Chicken Broth
1 Cup Coconut Milk
1 Tablespoon Tomato Paste

Season the chicken with salt and freshly ground black pepper.

In a large deep skillet (with lid) place the olive oil over high heat.   Add the chicken to brown meat on all sides (about 8-10 minutes).  Transfer the chicken to a plate and set aside.

Add the potatoes to the pan to brown and lightly toast (about 5-8 minutes).  Transfer the potatoes to the plate with the browned chicken and set aside.

Add the shallots and garlic to the pan and sauté until nice and soft (about 3 minutes).  Stir in the turmeric, cumin and Hungarian hot paprika.  Add the bell peppers and the tomatoes to the pan and sauté for another 2 minutes. Pour in the chicken broth and coconut milk.  Stir in the tomato paste.  Return the chicken and potatoes to the skillet and stir the contents of the skillet.   Reduce the heat to a low simmer.  Cover and let cook for 20 minutes or until the chicken is fully cooked and the potatoes are fork tender.

Serve with steamed jasmine rice or with crusted bread.  Enjoy.

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