So, this is out of the blue. I technically have a few posts to kick out that are business related and other relevant stuff for here. But here I am posting a food recipe, because that’s what the internet is for. It’s like my old Blogger blog or my old Livejournal! Hahaha!

On my private Instagram, which is basically a food/thrifting/family life/feed - I often share what I am eating/cooking. I am lactose intolerant/have a dairy allergy and a side effect of that is that I often opt to eat vegan when I’m out to save myself any woes. I share what I’m cooking (dairy free experiments) like every other dork on the interwebs. However, this recipe is not vegan. It’s “vegetarian” in some Filipinos eyes because it’s chicken. My sister in law Erin and I had a conversation once about when she was vegetarian and was eating with her husband’s family (Filipinos) who knew she was a vegetarian and her MIL offered her chicken. Hahaha! That’s such a Filipino move.

There are Filipino food bloggers that are attempting to convert some traditional recipes to vegan dishes that I have dog-eared to try and I will report back on that. But for now, this Afritada - is a recipe I learned from one of my step-mothers; Angelita. She passed away a few years ago from brain cancer. She was eccentric, loved Elvis Presley and high fashion and was an excellent cook. I think of her fondly every time I make this.

Afritada = Chicken in tomato sauce stew.

First - get your jasmine rice going. You will eat this with rice.

Ingredients:

2lbs boneless skinless chicken thighs (most use bone in - but I’m a hapa/mestisa and I’m fancy.)
1 large white potato (peeled and cubed)
1 medium onion (sliced)
1 bell pepper (wide slices usually -yellow or red - can use frozen)
3/4 cup peas and carrots (I just use the bagged frozen ones)
2 cloves of garlic (minced - actually I’m lying I usually use like 6 cloves because that’s what I like)
2 bay leaves
2 tablespoon fish sauce (Patis is best for this - can sub with soy sauce)
2 tablespoon lemon juice
8oz tomato sauce
2 cup Chicken broth
Vegetable oil for frying.
Salt and peper to taste

In a large pot, (I use my Dutch oven) on medium add a splash of oil and heat toss in your onions and cook until translucent.

Add potatoes to slightly crisp up the sides.

Add garlic and chicken next. (If you are using bone in + skin on chicken you’ll want cook that first.

Next add everything but the peas & carrots and bell pepper. Cover and let simmer for 20 minutes. (Add water or more broth if needed.)

Add the held back veggies, lower heat to low and cover again for 15+ minutes or (until your chicken is cooked through).

Fish out those bay leaves prior to serving and serve with rice.

Treat yo’ self and serve with Jasmine rice. It’s the best!

This recipe takes a little prep but you can cook it in a slow cooker too. Something a little different to add to your food repertoire. (It took me five times to spell that. Spell check was not helping me.)

Enjoy!

xo-Thea