Best Chicken And Pork Apritada Recipes

CHICKEN AFRITADA

Steps:

• In a pan over medium heat, heat oil.
• Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 2 tablespoons.
• Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
• Add onions and garlic and cook until softened.
• Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
• Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add water and bring to a boil.
• Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.
• Add potatoes and carrots and continue to cook until fork-tender.
• Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
• Season with salt and pepper to taste. Serve hot.

CHICKEN AND PORK APRITADA

Steps:

• Chop chicken, pork, sausage, and potatoes into serving size pieces.
• Heat oil in large heavy pot.
• Sauté garlic and onion for a few minutes until fragrant.
• Add pork, sausage, chicken, chopped tomato, salt and pepper.
• Sauté for about 5 minutes.
• Add tomato sauce and soy sauce to color.
• Add enough water or chicken broth to cook meat.
• Cover and simmer until meat is tender then add potatoes.
• When potatoes are almost done, add bell pepper and peas and cook for additional 5 minutes.

CHICKEN AFRITADA

Steps:

• Heat oil in a skillet over medium heat.
• Fry carrots and potatoes until edges are lightly browned. Set aside.
• Sear chicken for 2-3 minutes each side. Remove from oil and set aside.
• In the same skillet with oil. Saute garlic and onion until aromatic and limp.
• Pour in the tomato sauce and 1 cup water. Turn heat to low and let it simmer for 5-10 minutes until the tomato sauce loses some of its sourness.
• Add the chicken and 1/4 - 1/2 cup water or as needed. Season with salt. Cover and simmer for another 30-40 minutes or until the chicken are cooked through and the sauce is reduced with the oil floating on the surface.
• Add the potatoes, carrots and bell pepper, butter, potted meat and grated cheese. Cook for another 5 minutes.
• Transfer to a serving dish and serve with hot rice.

PORK AFRITADA

Steps:

• Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
• Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

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.