Afritada

Ingredients

• 1.3 kg (3 lb) bone-in, skin-on chicken thighs and drumsticks
• Salt and black pepper
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 400g canned crushed tomatoes
• 500 ml (2 cups) chicken stock
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 bay leaves
• 2 Yukon Gold potatoes, peeled and cut into chunks
• 2 carrots, cut into chunks
• 1 red bell pepper, cut into squares
• 100g frozen peas

Before you cook

• Season the chicken pieces with salt and pepper.
• Chop the onion and mince the garlic.
• Cut the potatoes and carrots into chunks, and the bell pepper into squares.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Brown the chicken pieces for 4 minutes per side, then transfer to a plate.
3. Add the onion to the pot and cook for 4 minutes, until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the crushed tomatoes, chicken stock, fish sauce, sugar, and bay leaves.
7. Return the chicken to the pot and bring the liquid to a simmer.
8. Cover and simmer for 20 minutes.
9. Add the potato and carrot chunks to the pot.
10. Cover and simmer for 20 more minutes, until the chicken and vegetables are tender.
11. Stir in the bell pepper and peas.
12. Simmer uncovered for 5 minutes, until the pepper softens.
13. Taste the sauce and adjust the salt or sugar as needed.
14. Serve hot with steamed rice.