Best Pineapple Chicken Afritada Recipes

Pineapple Chicken Afritada image

Provided by Mrs Goodall

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs chicken drumsticks, skin on
3 -4 small potatoes, peeled and cubed
1 carrot, chopped
1 yellow bell pepper, sliced into strips
3 garlic cloves, chopped
1 red onion, chopped
1 (14 ounce) can tomato puree
1 (8 ounce) can pineapple chunks, drained (reserve syrup)
2 tablespoons soy sauce
3 dried bay leaves
1/2 cup green peas
salt and pepper, to taste
6 tablespoons cooking oil, divided

Steps:

In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!

Nutrition Facts : Calories 1004.5, Fat 47, SaturatedFat 9.9, Cholesterol 184.3, Sodium 758.6, Carbohydrate 107.2, Fiber 27.2, Sugar 17.1, Protein 57

Pineapple Chicken Afritada image

Provided by Vickie Parks

Categories Chicken

Time 1h10m

Number Of Ingredients 14

2 lb chicken drumsticks, skin-on
3 to 4 medium potatoes, peeled and cubed
1 large carrot, chopped
1 medium yellow bell pwpper, sliced into strips
3 clove garic, chopped
1 medium red onion, chopped
14 oz can tomato puree
8 oz can pineapple chunks, drained (reserve syrup)
2 Tbsp low-sodium soy sauce
2 bay leaves
1/2 c green peas
1 tsp salt
1 tsp black pepper, or to taste
6 Tbsp cooking oil, divided

Steps:

1. In a large pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot.