Chicken Afritada
Filipino chicken braised in tomato sauce with potatoes and bell peppers — garlicky, tangy, and done in one skillet before 30 minutes. Comfort food that tastes like it simmered all day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless chicken thighs or breasts, cut into 1.5-inch pieces
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, cut into 1-inch chunks
- 1 lb waxy potatoes (baby gold or fingerling), halved
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 cup chicken broth
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Working in batches if needed, sear chicken pieces 2 minutes per side until golden. Remove to a plate.
- 3
Add garlic to the skillet, stir for 30 seconds until fragrant, then stir in tomato paste until it coats the bottom.
- 4
Pour in broth and soy sauce, scraping up any browned bits. Return chicken to the skillet with potatoes and bell pepper.
- 5
Cover and simmer over medium heat for 12 minutes until potatoes are fork-tender and chicken is cooked through.
- 6
Taste and add salt and pepper as needed. Serve hot with rice on the side.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon or silicone spatula
- cutting board
- chef's knife
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