Chicken Afritada is a Filipino stew cooked in a tomato based sauce. It’s a Spanish influenced dish and similar to caldereta, which is made with beef.
I’ve been craving a stew with the weather so chilly here in California in the evenings and mornings and this was perfect.
In this recipe I used chicken breast but it can be made with any kind of chicken.
First, chop all your ingredients. I used 2 carrots, about 3 yellow potatoes, 1 tomato and 1 yellow bell pepper. Russet potato will also work just fine, as well as red or green bell pepper.
Mince 4 cloves of garlic and chop 1 onion. I used 1/2 a yellow onion since mine were quite large.
Set Instant Pot on sauté mode an allow to warm up. Add 2 tbsp butter, garlic and onion and continue cooking until onion is translucent.
Add chicken and brown a bit on all sides.
Add all of the vegetables except for the peas.
Add all other ingredients (except peas)– 10 oz tomato sauce, 1 cup chicken broth, 1 tsp sugar, 1 tsp salt, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tbsp fish sauce, 2 bay leaves.
Close Instant Pot and set to sealing. Cook on high / manual for 5 minutes. Allow to natural release for 10 minutes.
After naturally releasing, open lid and stir in the peas. You can use either defrosted frozen peas or canned.
I had this with rice, of course, but I actually ended up eating the leftovers alone. Good either way!
Chicken breast pieces, potato, carrot, tomato, peas and yellow pepper cooked in a tomato sauce with lemon, soy sauce and fish sauce.
- 2 tbsp butter
- 1/2 onion diced
- 4 cloves garlic minced
- 2 lb chicken cut into serving pieces
- 10 oz tomato sauce
- 1 cup chicken broth
- 2 cups potato chopped thick
- 2 carrot sliced thick
- 1 tomato chopped
- 1 bell pepper sliced
- 1 cup green peas canned or defrosted
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp soy sauce
- 2 tbsp lemon
- 1 tbsp fish sauce
- 2 bay leaves
Prepare and chop all the vegetables and chicken.
Sauté onion and then garlic in 2 tbsp of butter.
Add chicken and brown a bit in the pot.
Add everything else to the pot. Give it a good stir.
Cook on high pressure / manual for 5 minutes.
Allow to natural release for 10 minutes. Serve with rice.