Chicken Afritada

It is a mainstream Filipino dish that regularly utilizes chicken for the meat. Hamburger, pork, and fish are likewise in some cases utilized. The meat is stewed in pureed tomatoes along with carrots, potatoes, and ringer pepper.

A delectable dish that fits any exceptional event. But since it is anything but difficult to set it up is likewise generally served for ordinary dinners. In light of its wealth, it is normally presented with plain steamed rice.When I take a gander at other Afritada plans, I comprehend why individuals get it mistook for Menudo just cooked with chicken. That is on the grounds that some cook them nearly a similar way. Growing up, the thing that matters is extremely evident to me as my Mom's Afritada is in no way like Menudo.

Beside my Mother's (presently not really) mystery fixings, beneath are the principle examinations between the two dishes.

Afritada normally utilizes chicken while Menudo utilizes pork meat and liver with increments of wieners.

Both can utilize pureed tomatoes or tomato glue for the sauce.

Carrots, potatoes, and chime peppers are found on the two dishes. Green peas and raisins are now and again added to Menudo.

Afritada is creamier from the additional butter.Another thing that makes this formula extraordinary is persistence. The more you cook this dish the better it gets.

Notice the sauce? I guarantee I didn't utilize a great deal of oil nor included a tub of margarine. That is from the chicken and the pureed tomatoes after long stewing and that is the objective. Actually no, not to have an oily dish yet that the oil would isolate from the thickened pureed tomatoes. At that point you realize you can kill the warmth.

On the off chance that you view it as excessively oily for your preferring, simply skim off a portion of the oil with a spoon. In any case, what is somewhat fat now and again? It's what makes the dishes delicious.

Fixings

2 tablespoons oil

1 major carrot - cubed

1 major potato - cubed

3 tablespoons margarine

1 medium onion - slashed

2 cloves garlic - minced

1 medium red/green ringer pepper

1/2 cup pureed tomatoes

1/2 cup water

2 pounds chicken - drumstick or wings

salt

1/4 cup pruned meat - (discretionary)

1/4 cup Kraft cheddar - (ground prepared cheddar) or Velveeta (discretionary)

Directions

Warmth oil in a skillet over medium warmth.

Fry carrots and potatoes until edges are delicately seared. Put in a safe spot.

Singe chicken for 2-3 minutes each side. Eliminate from oil and put in a safe spot.

In a similar skillet with oil. Saute garlic and onion until fragrant and limp.

Pour in the pureed tomatoes and 1 cup water. Go warmth to low and let it stew for 5-10 minutes until the pureed tomatoes loses a portion of its harshness.

Include the chicken and 1/4 - 1/2 cup water or varying. Season with salt. Spread and stew for another 30-40 minutes or until the chicken are cooked through and the sauce is decreased with the oil coasting on a superficial level.

Include the potatoes, carrots and chime pepper, spread, pruned meat and ground cheddar. Cook for an additional 5 minutes.

Move to a serving dish and present with hot rice.