I <3 food. I used to say to my mom that I'm glad I'm not rich, or else I'd fly everywhere just to eat 'local' cuisine. She still thinks I'm ridiculous for saying that. However, it's so true.
I like to believe that my joy for cooking lies in my childhood memories. When I feel homesick, I take a peak in my fridge and concoct a dish that reminds me of home. Most nights it's Filipino food. Good, ol' comfort food. Nothing hits the spot like a nice bowl of sinigang, kaldereta, or arroz caldo.
Today, I'm sharing with you a recipe for chicken afritada. Like other Filipino stews - this is made with tomato sauce. I wish blog posts could share smells (like those scratch and sniff stickers), because this stew is amazing AND perfect for those chilly nights.
- 2 cloves of minced garlic
- 1 small onion (I use white onions)
- 2 TBSP of oil (I use an olive oil blend)
- Salt & Pepper
- 1 TBSP of Fish Sauce (a.k.a. patis)
- 5 chicken thighs, boneless and skinless (I cut them into strips)
- 1 can of tomato sauce
- 1 TBSP of Jufran (a.k.a. banana ketchup)
- 2 small potatoes, cut into half moons
- 1 cup of baby carrots
- 1 bell pepper (I use red)
- 1 can of garbanzo beans (optional)
- 1/2 cup of green peas (optional)
- In a medium pot, heat oil. Then add onions. Saute them until semi-translucent. Then add garlic.
- After add chicken thighs to the pot, along with patis. Once the chicken thighs are cooked, add the potatoes. Cook for about 5-10 minutes.
- Next add the can of tomato sauce to the pot. Stir. Then add the Jufran, followed by the carrots. Let it simmer for another 5-10 minutes.
- Once the carrots are semi-soft, add the bell pepper to the pot. If you are adding green peas and/or garbanzo beans, you can do so now. Cover, and let it simmer for another 5-10 minutes.
- Salt and pepper to your liking. You can also add more Jufran if you like the stew a bit sweeter. Serve with rice.
There you have it. Another Filipino recipe for you. Hope you enjoy it.
‘Til the next time.