How to Cook Chicken Afritada with Pork
This afritada dish is a combination of chicken and pork. And this chicken and pork afritada don't use tomato sauce, instead it uses fresh tomatoes.
Servings: 6 servings
Calories: 323kcal
Ingredients
- 1 kilo chicken cut into serving pieces
- 1/2 kilo pork kasim shoulder, cubed
- 2 large onions quartered
- 1 1/2 kilos very ripe tomatoes quartered
- 1 head garlic pricked all over with a toothpick
- 2 pieces bay leaf
- 3 tablespoons native vinegar
- 4 pieces potatoes quartered
- 2 red peppers cut into strips
- 2 green peppers cut into strips
- salt to taste
- freshly ground pepper
Instructions
How to cook Chicken Afritada with Pork :
- In a large casserole, brown meat. Remove, and set aside.
- Slice onions and tomatoes and cook till tomatoes are very soft.
- Return meat. Add whole garlic, bay leaves and vinegar. Simmer till meat is half cooked.
- Add potatoes and cook till tender. Add red and green peppers in the last few minutes of cooking.
- Season with salt and pepper. 8 servings.
Notes
Cooking Tips for Chicken Afritada with Pork Recipe:
- Choosing the Right Cut of Meat: For Chicken Afritada with Pork, opt for bone-in chicken pieces and pork shoulder or belly. These cuts add flavor and richness to the dish, resulting in a more delicious final product.
- Prepping the Tomatoes: When cooking the tomatoes and onions, be patient and cook them until they are very soft and almost caramelized. This step is crucial for developing the deep, sweet flavor that is characteristic of Chicken Afritada with Pork.
- Balancing Flavors: Taste the dish as it cooks and adjust the seasoning as needed. Add salt and pepper gradually, tasting after each addition, to ensure that the flavors are balanced and harmonious.