Filipino Afritada Chicken Pork (Chicken Pork Stew)
Our culture and cuisine has a distinct mark of European Style mainly from Spanish tradition. We have a lot of Filipino food handed down to us by the Spaniards. My recipe today is one classic Filipino food. Most Filipinos are fond of Afritada and there are ways of cooking it I guess most of us has this family tradition when it comes to food and cooking. When we relocated here in Singapore, I started to embrace and discover the innate characteristic of our cuisine. My desire to know has greatly improved and I discover that every classic recipe has a story to tell.
1/2 kg chicken thigh or breast (500 grams) boneless without skin,cut into medium cubes
set aside in the fridge.
1/4 cup olive oil + 2 tbsp oil
1/2 head garlic grated
1 large onion chopped
3 tbsp tomato paste dissolved in 3 tbsp water
1 can tomato whole chopped with juice
1/2 cup – 1 cup water
2 PCs medium potato each divided into 8 cubes
1/2 tsp ground black pepper
1 tsp salt
1 tsp dried chili flakes
1/2 tsp paprika
1/2 tsp oregano
1 medium red bell pepper
1 medium green bell pepper, both of them cut into medium cubes
Prepare the meat ahead, marinate them separately using the ingredients above ( first five ingredients) it means you have to prepare 2 sets of the marinate, for chicken and for pork
Set aside in the fridge for at least 6 hours but if you can manage, do it overnight.
Heat 1/4 cup olive oil and fry the marinated meat, chicken meat first.
Just fry them until the meat turns white or the raw look fades.
Fry the cubed potatoes for 30 seconds and set aside.
Using the same pan, add 2 tbsp olive oil and saute garlic and onion.Wait until the aroma comes out.
Then add in 3 tbsp tomato paste dissolve in 3 tbsp water. Stir until well mixed and add the fried pork meat.
Add in chopped whole tomato together with its juice. Cover and let it boil then turn the heat to simmering mode and cook for 20 minutes.
Add in the fried chicken meat and cubed potatoes
Cover and simmer for another 20 minutes. Stir from time time.
Just add 1/2 cup water to 1 cup water little by little or only if you think its necessary.
Add the rest of the seasoning : pepper, salt, sugar, chili flakes, paprika and oregano.
Simmer for another 10 minutes. Then add cubed red and green bell pepper.
Adjust the seasoning accordingly. Cook for another 5 minutes. Serve hot.
The red sauce is quite a looker..the smell is captivating and the most important thing with this recipe is that when we cook it, we think about the left over. The taste and texture is well improved if you purposely eat this the next day.
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