I’ve cooked afritada before in Singapore (see Duck Afritada ) The plan was for us to cook the different tomato-based Filipino stews but we were only able to cook beef mechado, beef caldereta, and the Duck Afritada . Unfortunately, it was not fulfilled since we made some major changes 🙂
We will try to complete the list of tomato-based Filipino Stews before the year ends. Tomatoes are available in Qatar :-), aren’t they. Definitely they are, and probably there will tomato sauces or tomato pastes just the same.
Try this chicken afritada I cooked for the little ones. My nephews and niece did love it.
CHICKEN AFRITADA WITH PINEAPPLE
Chicken, cut into serving sizes – 800 g to 1 kg
Carrots, diced 1″ in length – 2 medium
Sweet Potatoes, diced 1″ in length – 3 medium
Pineapple Tidbits w/ the syrup – 115 g (1 sachet)
Red Onions, diced – 2 medium
Ginger, crushed and diced – 1″
Tomato Paste – 5 tbsp
Fish Sauce – 3 tbsp
Salt & ground black pepper to taste
1. Heat the oil in a pan and sauté the garlic, onions, and the ginger until they become fragrant.
2. Add in the chicken and Stir fry it until it turned almost brown .
3. Add in the sweet potatoes and water enough to cover the chicken. Let the mixture simmer until the chicken and sweet potatoes are almost cooked.
4. Pour in the pineapple syrup and stir in the tomato paste, fish sauce, ground black pepper, and the green peas. Continue to simmer
5. Stir in the pineapple tidbits and simmer at least 2 more minutes.
Dish out and enjoy with a glass of cold nestea iced tea 🙂 I had my cold brewed guyabano leaves, however 🙂