Spaghetti sauce chicken afritada

Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. It’s a great one to prepare when someone isn’t familiar with traditional Filipino food because the core ingredients are classic flavours in almost every part of the world. It opens up the eater’s mind to the possibility of what else Filipino food may have to offer. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.

Ingredients

Preparation time: 1 hour 6 to 8 servings

¼ cup vegetable oil

6 cloves garlic, finely chopped

2 medium onions, halved and sliced into thin half-moons

1.8kg bone-in, skinless chicken pieces

3 large potatoes, peeled, halved lengthwise, and quartered crosswise

2 large carrots, coarsely chopped

2 cups unsalted chicken broth or water

1 jar (700ml) spaghetti sauce

½ cup soy sauce

2 tsp granulated sugar

1 tsp freshly ground black pepper

2 small bay leaves

2 red bell peppers, seeded and sliced into strips

1 green bell pepper, seeded and sliced into strips

2 tbsp fish sauce, for serving (optional) 6-8 cups cooked white rice, for serving

Method

In a large stockpot, heat the oil over mediumhigh heat. Add the garlic and onions and cook for three minutes, until the onions are soft. Add the chicken pieces and cook for three to five minutes, turning occasionally, until the chicken is no longer raw on the outside.

Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes.

Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.

Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.