Chicken Afritada Recipe

Blood Orange Chicken

Chicken Afritada

Chicken Afritada (Chicken in tomato sauce) is one of the many Filipino favorites. There are different versions of this dish, depending on the Region or heritage of the person making it. My family, whom mostly hailed from Davao City, normally uses chicken and/or pork for Afritada. Bell pepper, primarily, is the one setting it apart from Menudo because both dishes are almost has the same ingredients.

Here is my take on Chicken Afritada. I call it Blood Orange Chicken because once it's cooked and read to serve, the color of the dish is a bit orangey but a little darker than the actual orange color.

Ingredients: 

1/2 kg Chicken (you can use any part, or mix several of your favorite chicken cuts)

1 cup Tomato sauce

2 cups cubed potatoes

(you can also add 1 cup of carrots, but I did not put carrots on this dish, basically just my preference)

1 pc Onion, cut into quarters

4 cloves Garlic, minced

1/2 cup red and green bell peppers

1 tbsp butter

1 tsp soy sauce

salt and pepper

500ml water (for boiling)

Directions:

1. Melt butter in a medium size pot, then sauté minced garlic.
2. Add in the chicken and blend in with the butter-garlic mix.
3. Add bell pepper and onion and  sauté everything in.
4. Put soy sauce and water then cover the pot until it simmers.
5. Once it simmers, add in the potatoes and cover the pot. Slowly cook everything in low fire and continue to simmer for at least 15 mins, until the potatoes are soft and the chicken is well cooked. 
6. Finally add in salt and pepper to taste and tomato sauce. Mix well and cover the pot again for a good 10 minutes until the sauce thickens. 
7. Serves 5-7.

The Secret of success in life is to eat what you like and let the food fight it out inside.

- Mark Twain