Some old Philippine cookbooks call it Fritada – which is a Spanish dish, that literally means to fry up. Although the most popular meat to cook for Afritada (also Apritada) is chicken, pork can also be used.
- 1.6 kg chicken, jointed
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 red onion, chopped
- 8 cloves garlic, chopped
- 2 cups chicken stock
- 1 cup tomato passata
- 400 g potatoes, peeled and quartered (about 3 small is best for even cooking)
- 1 medium carrot, diced
- 2 red capsicums (bell peppers), seeds removed, cut into 1 cm thick slices
- 1 green capsicum (bell pepper), seeds removed, cut into 1 cm thick slices
- 2 tablespoons fish sauce
- ½ cup frozen peas, optional
- steamed rice, to serve
- Season chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste.
- Heat a wok or large fry-pan over high heat. Add the oil and half the chicken cook for 5 - 6 minutes until evenly browned. Remove from the wok and repeat with the remaining chicken. Remove from the pan and set aside.
- Reduce the heat to low, add the onion puree and cook for 5 minutes until the onions softens and garlic turns a light golden colour.
- Pour in the stock and tomato passata and bring to the boil. Reduce the heat to medium, return the chicken to the wok with the potatoes & carrots and simmer for 30 minutes until the vegetables are tender and the chicken is cooked.
- Add the capsicums, fish sauce and peas (if using) and simmer for a further 3 minutes, covered, until the capsicum begins to soften.
- Serve immediately with steamed rice.