If you have yet to experience the flavorful, family-friendly appeal of Filipino cuisine, you’re sure to become familiar with it soon. Filipino restaurants are popping up in cities across the U.S., and with good reason. The use of simple cooking techniques and the blending of popular, taste bud-friendly ingredients makes Filipino food an instant hit with first-time diners.
Chicken Afritada is a popular Filipino dish often prepared in Filipino households, usually for a large group of family members. If you’re looking for ways to deviate from your usual chicken dinner recipes, this bold and healthy chicken dish may be a great starting place. Slowly cooking chicken with flavorful veggies including tomatoes, peas, carrots, onions, and garlic, ensures that every bite is full of savory goodness. And from a health perspective, you can’t go wrong with the lean protein in chicken, mixed with a variety of healthy veggies. Antioxidant-rich tomatoes, fiber-filled peas, and carrots brimming with vitamins and minerals are all perfect ways to add flavor and nutrients to your dinner.
And because this dish is easy to prepare in large quantities, it’s a great idea for family dinners. You can even make a large batch of it and freeze the leftovers for another day. Its simple cooking technique and inexpensive ingredient list may make this a dinnertime staple in your home. Serve it on a bed of rice for a complete meal.
Yields: 4 servings | Serving Size: 1/4 of recipe (1 piece of chicken and sauce) | Calories: 324 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 73 mg | Sodium: 150 mg | Carbohydrates: 32 g | Dietary Fiber: 6 g | Sugars: 7 g | Protein: 29 g | SmartPoints: 8
- 1 pound chicken, breasts or chicken thighs (divide into 4 portions for serving), skin on and remove the skin just prior to serving if desired
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 tablespoons olive oil
- 1 clove garlic, finely chopped
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1 (14-ounce) container plain tomato sauce or tomato puree
- 4 bay leaves, torn
- 2 medium carrots, peeled and diced
- 1 pound potatoes, peeled and diced
- 1 bell pepper, diced
- 1-1/2 cups green peas, fresh or frozen
Rub the chicken with salt and pepper.
Over medium - high heat, brown both sides of the chicken in a saucepan with olive oil then transfer them to a plate and set aside.
Put down the heat to medium. In the same saucepan, sautè the garlic and onions until they are cooked through. Put back the chicken in the saucepan.
Add the chicken broth, tomato sauce and bay leaves then cook for about 20 minutes.
After 20 minutes, add the carrots and potatoes.
After 10 minutes, add the bell pepper and peas then season with salt and pepper.
Cook for another 10 - 15 minutes.
Serve warm with warm steamed white rice.
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