Chicken Afritada with Potatoes, Carrots and Bell Pepper

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs and drumsticks
• 3 tbsp vegetable oil
• 2 potatoes, about 350 g, peeled and cut into 3 cm chunks
• 1 carrot, peeled and cut into thick chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 ripe tomato, diced
• 250 ml (1 cup) tomato sauce, plain, canned
• 1 tbsp fish sauce
• 1 red bell pepper, cut into strips
• 80 g (1/2 cup) frozen green peas, thawed
• salt, to taste
• black pepper, freshly ground, to taste
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Pat the chicken dry and season it with pepper.

2. 2

   Heat 1 tbsp of the oil in a wide, heavy pot over medium-high heat. Brown the potatoes and carrot until lightly golden at the edges, 4-5 min, then lift them onto a plate.

3. 3

   Add the remaining oil to the pot. Brown the chicken on all sides, 8-10 min.

4. 4

   Push the chicken aside. Cook the onion and garlic in the cleared space until soft, 2-3 min.

5. 5

   Add the tomato and mash it with a spoon until it breaks down and releases its juice, 2 min.

6. 6

   Stir in the fish sauce, tomato sauce and 300 ml (1 1/4 cups) of water. Bring to a boil.

7. 7

   Reduce the heat to low, cover and simmer for 20 min.

8. 8

   Return the potatoes and carrot to the pot. Cover and cook until they are fork-tender and the chicken reaches 74 °C (165 °F) at the thickest part, 15-20 min.

9. 9

   Add the bell pepper and peas. Cook uncovered until the pepper is tender but still bright, 3-4 min.

10. 10

    Taste and adjust with salt and pepper. Simmer a few minutes more if the sauce is thin.

11. 11

    Serve hot over rice.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.