Afritada recipe tagalog version of wikipedia

Yield: 4 Servings

• ¼ cup oil
• 2 medium taters, peeled and quartered
• 1 large carrot, peeled and reduce cubes
• ½ small red bell pepper, seeded and sliced into ½-inch thick strips
• ½ small eco-friendly bell pepper, seeded and sliced into ½-inch thick strips
• 1 (about 3 pounds) whole chicken, reduce serving parts
• 1 small onion, peeled and sliced thinly
• two to three cloves garlic clove, peeled and minced
• 5 large Roma tomato plants
• 1 tablespoon fish sauce
• 1 cup water
• ½ cup frozen sweet peas, thawed
• pepper and salt to taste

1. Inside a pan over medium heat, heat oil. Add taters and carrots and prepare, turning a couple of times, until gently browned. Add peppers and prepare for around 30-45 seconds. Remove from pan and drain in writing towels.
2. Add chicken and prepare, activating sides a couple of times, until gently browned although not cooked through. Remove from pan and drain in writing towels.
3. Remove oil except a couple of tablespoons. Add onions and garlic clove and prepare, stirring regularly, until aromatic. Add tomato plants and prepare, mashing regularly with back spoon until softened and release juices. Add fish sauce and prepare for around one to two minutes.
4. Add chicken and water and produce to some boil. Lower heat, cover, and prepare for around thirty to forty minutes or until chicken is cooked. Increase the water in ½ cup increments, if required. Add taters and carrots and then prepare for around seven to ten minutes or until tender and sauce is thickened and reduced.
5. Add peppers and sweet peas. Prepare for one to two minutes or until eco-friendly peas are heated through and peppers are tender yet crisp. Season with pepper and salt to taste. Serve hot.

hi. i actually want to try causeing this to be. i observed you didn’t marinate the chicken just before browning or put salt/pepper within the dish. may be the fish sauce enough? i’m just a typical prepare and that i’ve never chose to make this dish, but i know that some cooks marinate the meat in soy sauce and calamansi every time they make tomato-based stews like menudo and caldereta.

I've found the recipe as written to become adequately seasoned in my taste. I don’t usually marinate the chicken in soy sauce or calamansi after i make afritada however i do if this’s mechado

Hi po! Pede po bang iblender ko yung tomato plants? Namiss ko luto ng nanay ko. Ganitong way sya magluto ng afritada.

Hindi ko blene blender yung akin pero pwede rin gawin, para siyang fresh tomato sauce. Sana magustuhan mo ang version ko, siyempre mas masarap talaga ang luto nang nanay

Hello I stumbled upon your recipe in looking for the nearest someone to how my Nanay accustomed to make. Which the first is nearest and many much like what my Nanay accustomed to prepare. I really like the way you prepare the taters and carrots individually because my Nanay would be a stickler to that particular and that i remember, like a young girl, that they emphasized that to my older brothers and sisters finding out how to prepare just because a bowl of Chicken Afritada with saturated taters and carrots isn't palatable to my Nanay’s taste. And That I love the way you highlight using fresh tomato plants like my Nanay accustomed to. There's a significant difference within the burst of flavor in making use of fresh tomato plants indeed! Now my Nanay is extremely old and doesn’t possess the physical capability to prepare like she accustomed to, and she or he not used at all exact measurements, thus I'm so happy I discovered this website you have with this particular recipe. Thanks Lalaine! Now the kids can also enjoy what my husband and that i enjoyed when my Nanay would be a bit more youthful.

Also, I believe everybody who responded back (except for Lalaine) to Jay is too harsh. Yes, Jay he was a little too blunt and harsh on Lalaine’s recipe, however i love how Lalaine is extremely professional and polite in terms she handled and clarified Jay. We all can use Lalaine’s classy response rather of stooping below the one who offended us.

God bless and much more power to your website!

Many thanks for the feedback. I totally correspond with the food recollections of the mother. I’ve been documenting my mother’s recipes at Kawaling Pinoy and frequently occasions, I'll call her within the Philippines to inquire about her about a few of the food I recall her cooking after i was becoming an adult.

I'm glad you found this recipe helpful in your house cooking

Hi Ms. Lalaine, last sunday ko pa gustong magcomment, nakalimutan ko lang. hihihi
i attempted this recipe kasi naintriga ako sa nega n comment. p anyways, hindi ko alam ang roma tomato plants, i made use of ung ordinary tomato plants n nabibili s palangke, ung maliliit. 15 computers po ata ng red tomato plants ang ginamit ko and nakuha ko naman ung color and lapot ng afritada (maliban po ata sa lasa kasi mababa ang panlasa ko) kaya po siguro hindi malapot ung ginawa nung may nega comment kasi baka kulang po ung kamatis n ginamit nya o hindi pa hinog na hinog ung kamatis o hindi niya na-mashed na maigi. hindi po kasi ako chef at wala rin akong advance skill sa kusina pero nagawa ko nmn. kaya YIPEEE! kasi nagustuhan ng parents ko at nagpapaturo noise ung bunsong kapatid ko. thank u a lot po ulit Ms. Lalaine

Thanks, Ajoy, for discussing your experience of cooking this chicken afritada. I'm glad everybody loved it

Finally thought it was! I understand this prepare however i don’t be aware of name. Within my mind, Caldereta, Menudo, and Afritada seem and taste similar to exactly the same. So whenever I would recommend this recipe, I simply say, &"that recipe with tomato sauce, carrots, taters and pepper.&" Now, I'm able to confirm it’s AFRITADA. I simply love this prepare. Particularly when cooked slow therefore the flavors go deep in to the meat.

Yes, stews are much better cooked low and slow