Afritada comes from the Spanish word "fritada" (fried), emphasizing the step of pan-frying the chicken and aromatics before stewing it in tomato sauce. By this definition, this lazy, non-traditional one-pot chicken afritada is just as valid as anyone else's. Among all of the Filipino tomato-based stews, afritada is most straightforward one you can make, after all.
Ingredients
- 2 tbsp neutral oil
- 2 cloves garlic, minced
- 1 red onion, chopped
- 1 chicken broth cube
- 6 chicken drumsticks
- 2 carrots, cut into ½ inch cubes
- 2 medium potatoes, cut into ½ inch cubes
- 2 cups water
- 1 ½ cups tomato sauce
- 2 bay leaves
- salt and pepper, to taste
- 1 tsp sugar
Make the sauce: Heat oil in a pot over medium heat. Cook garlic and onion until softened and slightly translucent. Add carrots and potatoes to the pan and cook, stirring frequently, until it starts to color, about 5 minutes. Add water, tomato sauce, and bay leaves. Season with salt, pepper, and sugar. Stir until well combined. Add chicken broth cube and incorporate until dissolved.
Add and cook chicken: Add drumsticks to the pot in an even layer, nestling it in between the vegetables to submerge it in the sauce. Cover pot partially and let chicken cook until tender, about 30 minutes.
Reduce sauce: Remove lid and increase heat to medium-high. Cook afritada until sauce is reduced and thickened by about half, about 10 minutes. Remove from heat and serve with steamed rice.
