Spaghetti Sauce Chicken Afritada

Ingredients for Spaghetti Sauce Chicken Afritada

• 60ml 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

• 475ml unsalted chicken broth or water

• 1 (675g) jar spaghetti sauce

• 120ml soy sauce

• 2 teaspoons granulated sugar

• 1 teaspoon freshly ground black pepper

• 2 small bay leaves

• 2 red peppers, seeded and sliced into strips

• 1 green pepper, seeded and sliced into strips

• 2 tablespoons fish sauce, for serving (optional)

• 1100 to 1475g cooked white rice, for serving

In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft.

Add the chicken pieces and cook for 3 to 5 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 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.

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.