Lola's Chicken Afritada
Lola's Chicken Afritada
Ingredients
- 1 1/2 pounds chicken, cut into 1-inch cubes
- 8 ounces tomato sauce, canned
- 3 garlic, cloves, minced
- 1 onion, sliced
- 1 potato, peeled and cut into 1/2-inch cubes
- 1 carrot, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon ground black pepper, or to taste
- 1 tablespoon fish sauce, (patis)
- 1 teaspoon granulated sugar
- 3 cups water, or as needed
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the minced garlic and sliced onions to the pot. Sauté until the onions become translucent and slightly caramelized, about 3-5 minutes.
⏱️ 4 min
- 3
Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken turns light brown on all sides, about 5-7 minutes.
⏱️ 6 min
- 4
Season the chicken with ground black pepper, granulated sugar, and fish sauce. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Pour the 8-ounce can of tomato sauce into the pot. Sauté with the chicken for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 6
Add enough water to the pot to just cover the chicken. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook until the chicken is almost tender, about 20-25 minutes. Check occasionally and add more water if needed to keep the chicken submerged.
⏱️ 22 min
- 7
Once the chicken is almost tender, add the cubed carrots to the pot. Cook for 5 minutes.
⏱️ 5 min
- 8
Add the cubed potatoes to the pot. Continue to simmer, uncovered, until the potatoes and carrots are tender and the sauce has slightly thickened, about 8-10 minutes.
⏱️ 9 min
- 9
Taste and adjust seasoning if necessary. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lola's Chicken Afritada
- 1 1/2 pounds chicken, cut into 1-inch cubes
- 8 ounces tomato sauce, canned
- 3 garlic, cloves, minced
- 1 onion, sliced
- 1 potato, peeled and cut into 1/2-inch cubes
- 1 carrot, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon ground black pepper, or to taste
- 1 tablespoon fish sauce, (patis)
- 1 teaspoon granulated sugar
- 3 cups water, or as needed
- 1 tablespoon cooking oil, as needed
Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced garlic and sliced onions to the pot. Sauté until the onions become translucent and slightly caramelized, about 3-5 minutes.
⏱️ 4 min - 3
Add the cubed chicken to the pot. Cook, stirring occasionally, until the chicken turns light brown on all sides, about 5-7 minutes.
⏱️ 6 min - 4
Season the chicken with ground black pepper, granulated sugar, and fish sauce. Stir well to combine all ingredients.
⏱️ 2 min - 5
Pour the 8-ounce can of tomato sauce into the pot. Sauté with the chicken for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 6
Add enough water to the pot to just cover the chicken. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook until the chicken is almost tender, about 20-25 minutes. Check occasionally and add more water if needed to keep the chicken submerged.
⏱️ 22 min - 7
Once the chicken is almost tender, add the cubed carrots to the pot. Cook for 5 minutes.
⏱️ 5 min - 8
Add the cubed potatoes to the pot. Continue to simmer, uncovered, until the potatoes and carrots are tender and the sauce has slightly thickened, about 8-10 minutes.
⏱️ 9 min - 9
Taste and adjust seasoning if necessary. Serve hot with steamed rice.
⏱️ 1 min