Pineapple Chicken Afritada
By
Vickie Parks
@Northwestgal
10
Ingredients
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2 lbchicken drumsticks, skin-on
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3 to 4 mediumpotatoes, peeled and cubed
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1 largecarrot, chopped
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1 mediumyellow bell pwpper, sliced into strips
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3 clovegaric, chopped
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1 mediumred onion, chopped
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14 ozcan tomato puree
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8 ozcan pineapple chunks, drained (reserve syrup)
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2 Tbsplow-sodium soy sauce
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2bay leaves
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1/2 cgreen peas
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1 tspsalt
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1 tspblack pepper, or to taste
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6 Tbspcooking oil, divided
How to Make Pineapple Chicken Afritada
- 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.
- 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.