Pineapple Chicken Afritada
Chicken Afritada with pineapples is the perfect weeknight dinner! It's easy to make and so tasty. Perfect with steamed rice!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 2 potatoes, peeled and quartered
- 1 large carrot, peeled and cut into 1-inch chunks
- 1/2 red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2 green bell pepper, cored and sliced into 1/2-inch thick strips
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 4 pounds chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 8 ounces tomato sauce
- 1 cup pineapple juice (from canned pineapples)
- salt and pepper to taste
- 1/2 cup frozen green peas, thawed
- 1 can (8 ounces) pineapple chunks, drained and juice reserved
Instructions
- 1
In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
- 2
Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.
- 3
Add onions and garlic and cook until softened.
- 4
Add chicken and cook, turning as needed, until lightly browned.
- 5
Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
- 6
Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
- 7
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.
- 8
Season with salt and pepper to taste.
- 9
Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.
- 10
Add green peas, pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.