Pineapple Chicken Afritada Recipes

PINEAPPLE CHICKEN AFRITADA

Steps:

• In a wide pan over medium heat, heat oil.
• Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
• Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add chicken and cook, turning as needed, until lightly browned.
• Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
• Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
• Season with salt and pepper to taste.
• Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
• Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.

PINEAPPLE CHICKEN AFRITADA

Steps:

• In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
• Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
• Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!

CHICKEN AFRITADA (FILIPINO STEW)

Steps:

• Heat oil in a large wok over medium heat; add garlic. Cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
• Place chicken in the wok; cook and stir until lightly browned, about 5 minutes. Pour in water. Cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
• Mix potatoes into the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and pepper.

CHICKEN AFRITADA

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
• In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.