Filipino Afritada-Style Chicken
over Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Kids may not know that afritada is a Filipino family fave. But they’ll recognize a comforting stew when they see one. It’s complete with chunky chicken thighs and plenty of veggies, like green peppers and peas, in a tomato and sweet soy base.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Green peppers
- 2 Garlic cloves
- 30ml Tomato paste
- 320g Jasmine rice
- 12g Chicken demi-glace
- 60ml Sweet soy sauce
- 150g Green peas
Contains: Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
670 mg
Total Carb
90 g
Sugars
16 g
Protein
42 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, roughly chop the garlic.
- Halve, core and medium-dice the green peppers.
Start the chicken
- Pat the chicken dry and drizzle with oil; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until browned.
- Transfer to a plate and reserve the pan.
Make the stew & finish the chicken
- In the same pan, heat a drizzle of oil on medium-high.
- Add the tomato paste and garlic. Sauté, 1 to 2 min., until dark red.
- Add the green peppers and sauté, 2 to 3 min., until beginning to soften.
- Add the demi-glace, soy sauce, 1 ¼ cups water, chicken and peas.
- Simmer, partially covered, stirring occasionally, 4 to 6 min., until the chicken* is cooked through and the sauce has slightly thickened.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the stew and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
