The rich flavour of afritada, a Spanish-inspired, tomato based chicken stew, belies its wonderful simplicity. Ask your butcher to joint the chicken for you or buy the equivalent weight in thighs, drumsticks and wings.
- 1.6 kg chicken, jointed
- salt and black pepper
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 8 cloves garlic, chopped
- 500 ml (2 cups) chicken stock
- 250 ml (1 cup) tomato passata
- 400 g (about 3 small) potatoes, peeled and quartered
- 2 red capsicums, seeds removed, cut into 1 cm thick slices
- 1 green capsicum, seeds removed, cut into 1 cm thick slices
- 2 tbsp fish sauce
- ½ cup frozen peas (optional)
- steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Season chicken with salt and pepper. Blend the onion and garlic in a food processor into a paste. Heat a wok or large saucepan over high heat. Add the oil and half the chicken cook for 6 minutes until evenly browned. Remove from the wok and repeat with the remaining chicken. Remove from the pan and set aside. Reduce the heat to low, add the onion puree and cook for 5 minutes until the onions softens and garlic turns a light golden colour. Pour in the stock and tomato passata and bring to the boil. Reduce the heat to medium, return the chicken to the wok with the potatoes and simmer for 30 minutes until the potatoes are tender and the chicken is cooked. Add the capsicums, fish sauce and peas (if using) and simmer for a further 3 minutes, covered, until the capsicum begins to soften.
Serve immediately with steamed rice.
Photography by Alan Benson