CHICKEN AFRITADA

Chicken afritada is a Filipino tomato-based stew with chicken, carrots, potatoes and bell peppers. This version of the comfort dish hails from Florida Ollero Cortado, mother of Victor Cortado, co-owner of Estrellita Filipino restaurant.

4 tablespoons corn, canola or vegetable oil

2 potatoes, peeled and chopped into 1-inch cubes

1 whole chicken, broken down into 8 pieces (breast, wings, thighs)

4-6 garlic cloves, minced

1 large yellow onion, chopped

4 tomatoes, diced

1/4 cup soy sauce

4 carrots, peeled and cut into

1-inch disks

2 green bell peppers, seeded, and cut lengthwise into thin strips

Salt and freshly ground pepper to taste

In a large stockpot, warm oil over medium-high heat. Add potatoes and cook until browned. Remove potatoes and set aside.

To the same stockpot, add the chicken pieces and cook over medium-high heat until browned, 3-5 minutes. Remove chicken and set aside.

To the same stockpot, add the garlic, onions and tomatoes. Saute over medium-high heat, cooking until the onions are translucent.

Return the chicken to the pot and add the soy sauce. Stir. Lower the heat and let simmer 10-15 minutes.

Stir in the carrots and cook another 5 minutes. Add the potatoes and cook another 5 minutes. Add bell peppers and salt and pepper to taste. Simmer 3-5 minutes, until all the vegetables are tender and the flavors have melded. Remove from heat and serve over jasmine rice.

Serves 6-8.

Per serving, based on 6: 561 calories (percent of calories from fat, 57), 36 grams protein, 24 grams carbohydrates, 5 grams fiber, 35 grams total fat (9 grams saturated), 151 milligrams cholesterol, 743 milligrams sodium.

STYLING BY WALTER CORTADO AND BLESSEDA GAMBLE / CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION RIGHT: Afritada, a Filipino dish of a whole chicken cut up with potatoes, peppers, tomatoes, garlic and onion, is shown here over jasmine rice at Estrellita restaurant in Grant Park.