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Creamy Chicken Afritada

Creamy Chicken Afritada

This delicious twist on our favorite afritada is . .

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.25 cup oil
  • 2 medium potatoes, peeled and cut into cubes
  • 0.5 piece red bell peppers, seeded, cored, and sliced into strips
  • 0.5 piece green bell peppers, seeded, cored, and sliced into strips
  • 1 onion, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 3 lb chicken, cut into serving parts
  • 1 tbsp fish sauce
  • 1 cup tomato sauce
  • 1 cup water
  • 1 chicken bouillon cube
  • 1 tsp brown sugar
  • 0 salt and pepper to taste
  • 0.5 cup heavy cream

Instructions

  1. Get a pan - medium heat and warm up about ¼ cup of oil. Add potatoes and carrots and Cook it until it gets lightly browned. Remove from pan and Drain it well.

  2. Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Take them out of the pan and drain on paper towels.

  3. Drop in the garlic, onion and sauté just until they soften.

  4. Add chicken and Cook it until golden at the edges and juices run clear.

  5. Add fish sauce and cook for about 1 minute.

  6. Drop in tomato sauce, water, and chicken cubes. Stir to combine and Get it boiling.

  7. Turn down the heat and cover it, and let it simmer gently until chicken is tender and sauce is slightly reduced.

  8. Add potatoes and carrots and Cook it until tender.

  9. Add bell peppers and brown sugar. Sprinkle in salt and pepper to taste and stir well.

  10. Add all-purpose cream and simmer until heated through. Serve it while it's hot.

  11. Cut the chicken, potatoes and carrots in uniform sizes so that they cook evenly. Fry the potatoes, carrots, and bell peppers before adding them to the stew to help keep them firm and not become mushy.

  12. When the all-purpose cream is added, keep the heat low and consistent, as large jumps in temperature can cause the sauce to break.