Just like menudo and caldereta, chicken afritada is one of the most common tomato sauce-based stews. Its name was derived from the Spanish word, “fritada”, which means “fried”. Pan-frying was, after all, a cooking method introduced to us by the Spaniards. In this recipe, we pan-fry the chicken first before adding the vegetables and stewing it in tomato sauce. We also added Jolly Whole Mushrooms and Jolly Green Peas to make this delicious stew heftier and more filling.
|6 tbsp||Jolly Heart Mate Canola Oil|
|Salt and pepper, to season|
|0.75 kg||Chicken, cut into serving pieces|
|2||Large onions, chopped|
|1 Head||Garlic, finely minced|
|150 g||Jolly Tomato Paste|
|2 cup||Chicken broth|
|0.25 kg||Potatoes, cut into large cubes|
|0.25 kg||Carrots, cut into large cubes|
|2||Red and/or green bell peppers, sliced|
|0.5 cup||Jolly Whole Mushrooms, quartered|
|Pinch of oregano|
|155 g||Jolly Green Peas, drained|
1In a deep pan over medium heat, add the Jolly Claro Palm Oil. Cook the chicken pieces until they brown.
2Add the bay leaves, garlic, onions, and Jolly Tomato Paste. Season with salt and pepper. Stir well and cook for 1-2 minutes.
3Pour the chicken broth into the pan. Add potatoes, carrots, and bell peppers. Cover and let it simmer for about ten minutes.
4Add quartered Jolly Whole Mushrooms and oregano. Cover the pan again and let simmer for another 15 minutes or until meat and vegetables are fully cooked.
5Add Jolly Green Peas last and cook for 2-3 minutes.
6Remove from the heat and transfer to a serving platter. Serve hot with steaming white rice.