Spaghetti sauce chicken afritada: a delicious twist

Ingredients for Spaghetti sauce chicken afritada

• 60 ml vegetable oil

• 6 cloves garlic, finely chopped

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

• 1,800 g bone-in, skinless chicken pieces

• 600 g large potatoes, peeled, halved lengthwise, quartered crosswise

• 300 g large carrots, coarsely chopped

• 480 ml unsalted chicken stock or water

• 680 g jar spaghetti sauce

• 120 ml soy sauce

• 10 g caster sugar

• 5 ml freshly ground black pepper

• 2 small bay leaves

• 2 red peppers, deseeded, sliced into strips

• 1 green pepper, deseeded, sliced into strips

• 30 ml fish sauce, for serving (optional)

• 1,440–1,920 g cooked white rice, for serving

How to make Spaghetti sauce chicken afritada

1. Heat the oil in a large stockpot over medium-high heat.

2. Add the garlic and onions, then cook for 3 minutes until the onions are soft.

3. Add the chicken pieces and cook for 3–5 minutes, turning occasionally, until the chicken is no longer raw on the outside.

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

5. Add the bell peppers and continue cooking for another 15–20 minutes until the potatoes are fork-tender.

6. Remove the afritada from the heat and stir in the fish sauce, if using. Serve hot with rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.