Pinoy Recipe: Chicken Afritada

The following is an exchange of email from a friend about chicken afritada.

De:  So, R is planning to invite his co-workers over for dinner and he commented how much he liked your simple dish of chicken stew from the last time you had us over. I'd like to try to make that for this dinner...the dish with chicken, tomato paste, potatoes, and veggies...I hope you recognize which one I'm talking about. So when you have a chance, can you email me the recipe?

Me:  So, because I don't follow a recipe I am giving you a recipe, with tips on how I make it.
I don't particularly like to see the shape of a leg, it does not absorb the flavor in cooking process, it is not too economical, and if you are serving more than 1 viand, as Pinoys are wont to do then there will be a lot of left overs of the guests' plates.

Afritada Recipe from a Filipino Cookboosk

The image of afritada from the cookbook

So, I cut the chicken into 1 inch bits the rest of the ingredients are cut in the same size (this is so that it is convenient to eat, nothing falling off the flatware)

If you want it to be a little sweet, add raisins, or a little sour add pickle relish, and olives for a little saltiness. You can add all of these too ..

 Ingredients:

     Olive Oil
     chicken thighs
     2 pcs good sized potatoes
     2 pcs potatoes (red skin)
     1 pc carrot
     bell pepper
     fish sauce
     ground pepper
     raisins
     olives
     onions
     garlic

What I do is in a heavy bottom pot, i saute the diced onions, tomatoes in olive oil, then the chicken until a liltle brown, add tomatoes, add the potatoes and carrots, enough water to cover the chicken, let simmer for hours, halfway through you can add pickles, olives, and raisins (optional)..the water would have evaporated leaving a thicker, flavorful sauce.  season to taste. This is best when the potatoes are really cooked that it renders as a thickening agent.  When it is almost done, add the bell pepper.



My version

As a variation (because of the versatility of the ingredients). If you add basil and other herbs it will have italian flavors cumin will be mexican. etc.

De: Thank you so much for taking the time to send this. I love how you write...even with a simple message as below, you have a way with words. I had to look up the definition of viand (an item of food)!

Recipe: Arroz Caldo

Last night was movie night, we saw John of the Cross, a wonderful inspiring movie of a Carmelite monk who defied his order, so that he can participate in the movement. The movement, led by St. Therese of Avila, works on a deeper relationship with God.  I resonate with what he said, that we should have less to have more. To ignore the attempts of others to distract oneself, through gossip or other (pedestrian) means. If only it is easy to achieve.

It was a little cold so I thought I'll let friends have a taste of arroz caldo, it is a Filipino porridge with chicken. Here is a link to a recipe not my own. It is a very filling soup, a meal in itself.

Tips:

Ginger: I normally freeze my ginger so that it's available when I need it, for convenience, I grate the ginger using a zester or a cheese grater instead of slicing.  The flavor melds with the other ingredients and does not surprise the diner when accidentally biting on a piece of ginger.

Sweet Rice: When cooking sweet rice, the ratio is 4 cups of water to 1 cup of rice.  If the recipe calls for a lighter consistency it is best to dilute the sweet rice with regular rice.

Ingredients:

   tumeric or yellow ginger, regular ginger will work too
   onions -- chopped
   green onions
   chicken (drumstick) cut in three (a personal preference, it is easier to cook, cut up chicken
    it is also appetizing)
   fish sauce
   roasted garlic
   ground pepper
   sweet rice
   olive oil
   saffron
   Lemon juice to season
   optional: hard boiled egg, shelled and added to the porridge when ready to serve.

Directions:

In a heavy bottom pot, heat the olive oil, caramelize the onions. Put the chicken in the pot, let it cook for a while, add the sweet rice, then add water, noting the proportions mentioned above. It is cooked when a soupy consistency is reached.  Season to taste, the fish sauce complements the porridge well. Add the green onion and roasted garlic when ready to serve.

Eat with lemon, a cold drink of soda or juice go well with this food.