Take it away, F!
---Lease
~~~
I recently had a craving for Chicken Afritada – a Filipino dish of meat and veggies stewed in tomato sauce. Maybe it was the rainy weather that brought about this yearning for comfort food from my childhood. One of two Filipino dishes I can make well (enough), my modified version of this recipe is an attempt to make it “blood pressure friendly”, which means less sodium and fat.
Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
1/2 onion, cut into 1-inch pieces
pinch of salt
1 lb (plus/minus) skinless chicken thighs, may also combine with skinless chicken breasts
2 red bell peppers
2 medium red potatoes, peeled
2 carrots, peeled
1 (15 ounce) can tomato sauce
1/2 cup low sodium soy sauce
1 bay leaf
1/2 cup frozen baby peas
freshly ground black pepper
Directions:
- Cut red bell peppers, potatoes and carrots into 1-inch pieces and set aside.
- Heat oil in a pot over medium-high heat. Saute garlic until fragrant then add onions and season with pinch of salt. Saute until onions are soft and translucent, about 3 minutes. Add chicken in the pot and cook just until both sides are browned.
- Add peppers, potatoes and carrots to the pot. Then add tomato sauce, soy sauce and bay leaf. Stir so that all ingredients are evenly distributed and most of the chicken is submerged in sauce.
- Bring to a boil, then cover and lower heat to simmer for 30-40 minutes and chicken is cooked through.
- Add peas and season with black pepper to taste then let simmer for another 5 minutes. You can adjust saltiness to your liking at this point by either adding more soy sauce or a bit of salt.
- Serve on top of hot steaming rice.
Enjoy!
F
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1 comments:
Looking at the pictures of this dish promptly fueled a craving for afritada. Luckily, hubby is an aspiring Top Chef and despite the fact that I'm a raging hypoglycemic (but most likely because of it), he usually makes me whatever I want upon request (or according to him, on demand). So he made it and man alive was it good!!! Even hubby loved it and he's picky when it comes to Filipino food. We made it with chicken breast to keep it heart-friendly and I supervised as he seasoned it (because everything to him always needs more salt). We ended up with tons of afritada, which is fine by me because when I crave a certain dish, I can usually eat it for a dozen meals straight.
So thanks, F, for sharing the recipe, and Lease, for taking delicious pictures of chicken afritada!
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