Spaghetti Sauce Chicken Afritada
A hearty Filipino chicken stew made with bone-in chicken pieces simmered in a flavorful sauce of spaghetti sauce and soy sauce, loaded with potatoes, carrots, and bell peppers. This comforting dish is perfect served over steaming white rice.
Ingredients
- •¼ cup vegetable oil
- •6 cloves garlic, finely chopped
- •2 medium onions
- •4 pounds bone-in, skinless chicken pieces
- •3 large potatoes
- •2 large carrots
- •2 cups unsalted chicken broth or water
- •1 jar spaghetti sauce
- •½ cup soy sauce
- •2 teaspoons granulated sugar
- •1 teaspoon freshly ground black pepper
- •2 small bay leaves
- •2 whole red bell peppers
- •1 whole green bell pepper
- •2 tablespoons fish sauce
- •7 cups cooked white rice
- •for serving
Cooking Instructions
- 1.
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.
3 min
- 2.
Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
5 min
- 3.
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.
20 min
- 4.
Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
20 min
- 5.
Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.
2 min
