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AFRITADA INGREDIENTS
Chicken cut ups - 2kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed
AFRITADA PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Season chicken with patis.
3. Sear on both sides until lightly browned.
4. Saute garlic until lightly brown.
5. Add onions and saute until lightly brown
6. Add tomato and saute until most of the liquid has evaporated.
7. Saute tomato paste for 1-2 mins
8. Add chicken and enough water to cover.
9. Add bay leaves.
10. Add patis as needed
11. Bring to a boil and simmer for 20 mins or until the chicken is cooked and the sauce is reduced. Add water if your sauce is reducing too quickly.
12. Add bell peppers and cooked carrots and potatoes.
13. Season if desired.
14. Serve
MENUDO INGREDIENTS
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