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06 August 2010

Chicken Afritada


Afritada is one of our Spanish-influenced dishes and it involves cooking meat with tomato as the main flavoring agent, and the meat being either chicken or pork, or both.  There are slight variations to this dish; for example, some like adding liver, raisins, or pineapple chunks, or green peas.  These additions make afritada more colourful and tasty and is usually done for fiestas.  This version however uses the most basic, no-frills ingredients for a regular day, but it is yummy all the same.

(Oh, and if you have a piece of carrot, chop some up and add it at the same time as the potato. We ran out of carrots at this time but it should be part of the list).



Ingredients:
1/2kg chicken, chopped to bite-size pieces
1 medium red and green capsicum (bell pepper), seeds removed and cut into strips
1 pc large tomato, seeds removed and roughly chopped
1/4cup tomato paste
2 medium potatoes, skinned and sliced
5 cloves garlic, crushed and chopped
1 medium onion, chopped
1 cup water
cooking oil
salt and pepper to taste

Procedure:
Heat up oil in pan over medium heat
Saute garlic and onion, then add the tomatoes
Add the chicken and stir-fry til lightly browned (about 15 minutes)
Pour in the water and add the tomato paste. Mix it up to dilute the paste.
Add the potatoes and capsium. Season with salt and pepper.
Cover and simmer for about 10 minutes, or until potatoes can be pierced with a fork with some resistance (we do not want overcooked, mushy potatoes!)
Have a taste and adjust with salt and pepper if needed.

Serve and enjoy!

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