I always make it a point to introduce cultural foods to my children. I want them to try different kinds of foods from all over the world and enjoy it. It also gives them a diverse palate so they are more open to eating other food than what we normally eat. This chicken afritada recipe is my twist to a classic dish from the Philippines.
Lets keep it real though, depending on which one of my sons you ask, they don’t always love it. But, they will always try it. Fortunately, they love anything and everything with rice! Naturally, this dish was a hit because I paired it with it. By the way, I have always offered my children the same food the family is eating. It just makes life easier and more convenient to cook one meal for everyone. I did this from the start and it’s all they know. That said, it’s never to late to slowly ease into it. It might be challenging and frustrating, but if it works it will be worth it!
My chicken afritada includes bell peppers and sweet potato which gives it delicious flavors. By the way, this was one of the hardest recipes for me to jot down. Traditionally, my family passes down recipes by word of mouth. That means, having whoever wants to learn look over their shoulder, see the estimates and taste as you go. Call my family odd, but for reals, they just say, “add a little of this and a little of that.” Now it’s my turn to tell you please do the same and add seasonings to taste. This however, should come pretty close.
I used my new Lodge Dutch Oven shown above for this recipe. It’s perfect for cooking roasts and stews like this, but also very versatile. You can cook almost anything in it and it regulates temperature well. I have yet to try it, but you can even fry food and cook bread in it!
Chicken Afritada Recipe
- 1lb chicken thighs
- 2 tbs of Tamari or low sodium soy sauce
- 1/2 tsp pepper
- 2 bay leaves
- 2 tsp of fish sauce (optional)
- 1.5 tbs of minced garlic
- 1 onion minced
- 3 tbs tomato paste
- 2 cut sweet potatoes, or white
- 1-2 bell pepper, sliced
- 2 carrots, sliced
- 2 tbs canola oil
- 1 cup of water
- 2 tbs brown sugar
- Heat a dutch oven pot or deep pot with oil and garlic.
- Brown chicken, add soysauce, black pepper, and onion
- Add tomato paste, then cook for 2 min, add water, add fish sauce, bay leaves and sugar
- Add half bell pepper, potatoes, and carrots then cook for 25 min on low. For a speedier steam carrots and sweet potatoes separately and add into cooked mixture
- Add remaining bell pepper and cook for 5 min
- Add salt to taste
- Serve over rice
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