There's nothing more comforting than a stew. Tender chicken is nestled within potatoes and sweet peppers and is a Filipino classic. As such, it is traditionally eaten over a bed of hot rice, and if you're like me, with lots of sauce.
So, let's start cooking this tasty Filipino recipe that can make your day a pleasant one.
1. Chicken Afritada or Filipino Chicken Stew
A stew that I love to cook when I'm in the mood. Tender braised chicken and potatoes with a rich tomato sauce-it’s a stew that is a staple in many Filipino kitchens.
1 ½ pound boneless, skinless chicken thighs
2 tablespoons soy sauce
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
4 cloves garlic, minced
1 large yellow onion, diced
2 teaspoons fish sauce
2 tablespoons tomato paste
1 cup water
1 teaspoon sugar
2 russet potatoes, peeled and cut into 3-inch pieces
2 bell peppers (red, yellow or a combination), seeds removed and cut into strips
2 bay leaves
several dashes Tabasco Habanero Sauce, to taste
- Marinate the chicken thighs in soy sauce and black pepper for 30 minutes in the refrigerator.
- Place in the oven over medium heat, heat the canola oil and brown the garlic and set aside.
- Add the chicken, and brown on all sides.
- Stir in onions and fish sauce.
- When the onions are soft and transparent, stir in the tomato paste.
- After two minutes, stir in the water, sugar, potatoes, half the bell peppers, Tabasco, bay leaves, and reserved garlic.
- Let come to a boil, then lower heat to simmer.
- Cook for about 25 minutes, or until the chicken is fully cooked and the potatoes are fork tender.
- Add the remaining bell peppers and cook for about 7 minutes more.
- Season to taste with additional fish sauce, black pepper, or if you desire more heat, Tabasco.
- Remove bay leaves and discard.
- Serve immediately over rice.
2. Sweet and Sour Chicken was the first Filipino takeout dish that I ever routinely ordered. The tangy, sugary sauce, the coated chicken, the peppers, onions, and pineapple, they all had me mystified. It was so different than the other takeout dishes, yet so perfect for a kid with a sweet tooth and a chicken obsession.
1.5 pounds boneless, skinless chicken breast, cut into chunks
1/3 cup plus 2 tablespoons cornstarch, divided
1 cup water
1/2 cup granulated sugar
1/3 cup rice vinegar or apple cider vinegar
1/4 cup ketchup
2 teaspoons low sodium soy sauce
2 tablespoons oil
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1/2 large white onion, cut into chunks
1 (6 oz) can pineapple chunks with juice
Rice, to serve
Green onion, sliced, to serve
- Season the chicken chunks with salt and place into a large freezer bag.
- Pour in 1/3 cup of cornstarch and seal the freezer bag. Shake well and toss to coat the chicken pieces in an even, light coat of cornstarch.
- In a medium-sized bowl, whisk together 2 tablespoons cornstarch, 1 cup cold water, the sugar, vinegar, ketchup, and soy sauce.
- In a large skillet over medium-high heat, heat the oil. Use tongs to remove the chicken pieces from the freezer bag, shake off any excess cornstarch, and place the chicken in the skillet.
- Brown the chicken on all sides, and then remove the chicken from the pan and set aside on a plate.
- Add the onion and pepper chunks to the skillet and cook until slightly softened about 1 to 2 minutes.
- Pour in the sauce mixture and cook for 1 minute. Stir in the canned pineapple chunks and juice.
- Bring to a boil and then reduce to a simmer.
- Add the chicken back to the skillet and cook together for 5 minutes, or until the chicken is cooked through and the sauce is thickened.
- Serve warm over rice and garnish with green onion.