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.
Makes 6 servings
6 Tbsps Jolly Heart Mate Canola Oil
- salt and pepper, to season
¾ kilo Chicken, cut into serving pieces
2 Large onions, chopped
1 head Garlic, finely minced
2 Bay leaves
1 (150g) pouch Jolly Tomato Paste
Salt and pepper, to taste
2 cups Chicken broth
¼ kilo Potatoes, cut into large cubes
¼ kilo Carrots, cut into large cubes
2 Red and/or green bell peppers, sliced
½ cup Jolly Whole Mushrooms, quartered
Pinch of oregano
1 (155g) can Jolly Green Peas, drained
- In a deep pan over medium heat, add the Jolly Claro Palm Oil. Cook the chicken pieces until they brown.
- Add the bay leaves, garlic, onions, and Jolly Tomato Paste. Season with salt and pepper. Stir well and cook for 1-2 minutes.
- Pour the chicken broth into the pan. Add potatoes, carrots, and bell peppers. Cover and let it simmer for about ten minutes.
- Add 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.
- Add Jolly Green Peas last and cook for 2-3 minutes.
- Remove from the heat and transfer to a serving platter. Serve hot with steaming white rice.
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