Spaghetti Sauce Chicken Afritada
- Preparing Time: -
- Total Time: -
- Served Person: 6–8 servings
- 1/4 cup vegetable oil
- 1/2 cup soy sauce
- 2 small bay leaves
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated sugar
- 6 cloves garlic, finely chopped
- 2 medium onions, halved and sliced into thin half-moons
- 4 pounds bone-in, skinless chicken pieces
- 3 large potatoes, peeled, halved lengthwise, and quartered crosswise
- 2 large carrots, coarsely chopped
- 2 cups unsalted chicken broth or water
- 1 (24-ounce) jar spaghetti sauce
- 2 red bell peppers, seeded and sliced into strips
- 1 green bell pepper, seeded and sliced into strips
- 2 tablespoons fish sauce, for serving (optional)
- 6–8 cups cooked white rice, for serving
- Carbohydrate 41 g(14%)
- Cholesterol 172 mg(57%)
- Fat 43 g(66%)
- Fiber 7 g(27%)
- Protein 50 g(99%)
- Saturated Fat 11 g(53%)
- Sodium 1432 mg(60%)
- Calories 755
Preparation In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft. Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside. Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes. Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender. Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice. From The New Filipino Kitchen: Stories and Recipes from around the Globe © 2018 by Jacqueline Chio-Lauri. Reprinted by permission of Agate Surrey. Buy the full book from Amazon.
Preparation In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft. Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside. Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes. Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender. Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice. From The New Filipino Kitchen: Stories and Recipes from around the Globe © 2018 by Jacqueline Chio-Lauri. Reprinted by permission of Agate Surrey. Buy the full book from Amazon.
