Monday, March 31, 2014

Chicken Afritada Recipe With Real Tomatoes!

Tomatoes here, there and in the DVD Player! We have a lot tomatoes that the last time I harvested them with my one-year-old baby I didn't notice she got one squashed inside the DVD player. Just look at our harvests below. I need to get to them before the critters do and it seems like the more I harvest, the more flowers and fruit I get.  So, with a surplus of tomatoes what can one do with them?
Last week's harvest.
Fresh tomatoes from the garden today. 
 How about this: Chicken Afritada with real tomatoes! I tried it and my food critic said it was yummy. Here's the recipe:

Prep time: 10 minutes
Cooking time: around 40-45 minutes
Makes about 4-5 servings

1/2 kilos chicken
Plenty of tomatoes (the first picture here, I think about 10), chopped
1 big potato (cubed)
1 carrot (cubed)
1 green bell pepper (seeds removed and sliced into strips)
1 small can of green peas
1 cup water or chicken stock
1 medium sized chopped onions
4-5 cloves of garlic crushed garlic
1 chicken broth cube (optional)
salt and pepper to taste
a little sugar (depending on how sweet you like it, I used 1/4 cup)

Wash chicken thoroughly. Drain and brown in a little oil with crushed garlic. Remove from pan and set aside. Saute garlic, add the onions then the tomatoes in a pot. Give the tomatoes a good squash to get the juices running. When you've made a bit of a paste add chicken, water and chicken broth cube.If you are using chicken stock, you can skip the chicken broth cube. Once it boils let it simmer for about 20 minutes stirring occasionally to prevent it from sticking to the bottom of the pot. Then add the potatoes and carrots. Once they're fork ready, add the green bell pepper and the green peas. Season with salt and pepper according to taste. Continue simmering for about 10 minutes and add a little sugar. You can skip this, however, we like our afritada a little sweet. Simmer longer in low heat if you want the sauce to be thicker. Serve hot with plain rice.

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