The smell of our home when I’m cooking Chicken Afritada takes me back to my childhood days. It never fails to remind me of those special moments when I spent time in the kitchen helping Mom prepare food for our family.
My Dad and my Mom live in the Philippines. Although we talk every day, I don’t get to be with them as often as I want to. In fact, I have not been with them for years. There are times when I miss them more than usual. It is during those times that I make my Mom’s favorite Filipino dishes.
It is Sunday, March 5, 2023. It is my older sister’s birthday. Her family lives just an hour away from where we live, but our work schedules often hinder our plans to get together. Today is one of those days when homesickness is at its peak. All I want is to be with my Mom and Dad.
Since it is not possible to have our Sunday dinner at my parent’s home because we are thousands of miles away, I decided to cook Chicken Afritada to make me feel like I am home with my Dad, my Mom, Santi and my kids. Food literally takes me back to my safe place, my family home.
Chicken Afritada
Ingredients:
2 lbs. chicken
3 tablespoons oil (I use Olive oil)
1 tablespoon salt. You may adjust according to taste.
1 tablespoon ground black pepper. Similar to salt, you may adjust the amount according to taste.
1 tablespoon sugar (optional)
1 tablespoon Knorr Seasoning or soy sauce (optional)
10-15 pieces baby carrots
8-10 pieces mini potatoes, peeled
1 cup frozen green peas
1 head garlic minced
1 medium-sized onion, chopped
2 pcs tomato, cubed
1 piece red bell peppers, diced (optional: I don’t add bell peppers because my girls don’t like it)
1 piece yellow bell peppers, diced (optional)
1 piece green bell peppers, diced (optional)
2 pieces laurel or bay leaves
2 cups water
1 can tomato paste
1 can Vienna sausage cut in halves or thirds
Cooking Instructions:
Chicken Afritada
Instructions
Heat oil in a pan over medium heat.
Add the garlic, onions, and tomatoes until lightly browned.
Add the baby potatoes and baby carrots, cooked until lightly browned.
If including bell peppers in the recipe, lightly brown the bell peppers for about 30 seconds to a minute.
Remove all the vegetables from the pan and drain on paper towels.
Remove the excess oil. Leave a small amount, about 2 tablespoons for the chicken. Make sure to turn the chicken to brown both sides. Add the sugar. This will give the chicken a beautiful reddish brown color.
Add salt, pepper, knorr seasoning, and / or soy sauce.
Add water and bring to a boil. Add the tomato paste. Add the bay leaves.
Lower the heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked and the sauce is thickened to desired consistency.
Add all the vegetables that were set aside earlier except for the bell peppers. Continue to cook until fork-tender.
Add the bell peppers and sweet peas. Add the vienna sausage. Cook for 2 minutes or until the green peas are done and the bell peppers are tender yet crisp.
Garnish and serve with steamed white rice.
MIXED KNOT 