Chicken Afritada

Ingredients

• 2½ lb chicken thighs, bone-in, skin-on
• 2 potatoes, medium
• 2 carrots, medium
• 1 red bell pepper
• 1 green bell pepper
• 1 onion, medium
• 4 garlic cloves
• 15 oz tomato sauce
• 1½ cup chicken broth
• 2 tbsp fish sauce (optional)
• 1 tbsp soy sauce
• 2 bay leaves
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp cooking oil
• ½ cup green peas, frozen (optional)
• 2 cup white rice (optional)

Steps

1. Pat chicken dry and season with salt and pepper. Peel and chop potatoes and carrots into 1-inch pieces. Dice bell peppers and onion. Mince garlic.
2. Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
3. In the same pot, sauté onions until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant.
4. Return chicken to the pot. Add tomato sauce, chicken broth, fish sauce (if using), soy sauce, and bay leaves. Bring to a simmer.
5. Add potatoes and carrots. Cover and simmer for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
6. Stir in bell peppers and frozen peas (if using). Cook for another 5-7 minutes, or until bell peppers are tender-crisp.
7. Taste and adjust seasoning if needed. Remove bay leaves before serving.
8. Serve hot, preferably with steamed white rice.