Filipino Chicken Stew Recipes

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.

Steps:

• In a saucepan combine chicken pieces with soy sauce and vinegar, the bay leaves, salt and pepper, set aside preferably in the refrigerator, letting it marinate for 10 minutes or so.
• Chop all veggies, combine and set aside.
• Heat saucepan, bringing to a simmer, cover and cook for 20 minutes. Start rice in a rice cooker if desired.
• Add all other ingredients, simmer covered until vegetables are to desired softness, remove from heat.
• turn on broiler and remove chicken and place on pan and under broiler, broil chicken until a dark brown crust on top (3-5 minutes under broiler) add back to dish.
• place scoop rice in each bowl and top with stew.
• If more liquid is desired in stew, coconut milk can be added at step 4.

Steps:

• Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery. Boil uncovered over high heat for 25 minutes.
• While that's cooking, heat the oil over high heat in a large frying pan. Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides. Set aside.
• Add the potatoes and cabbage to the stew. Lower the heat , and simmer for 10 minutes. Mix well, and serve hot and steaming.

Steps:

• 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.
• Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
• 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.
• Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
• Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.