Chicken Afritada

Ingredients:

2 pounds Chicken Thigh and Legs
1 small can Tomato Sauce
1 Red or Green Bell Peppers, diced
1/3 cup Green Peas
2 medium Potatoes, cubed
3 cloves Garlic, minced
1 medium Onion, chopped
1 cup chicken broth
1/4 cup Cooking Oil
All-purpose Flour for dredging
Salt and Pepper to taste

Cooking Procedure:

1. Dredge the chicken pieces in flour and pan-fry in medium heat. Do not overcook. You only need to slightly brown the chicken. Set aside
2. Using the same pan, stir fry the garlic, and onions. Add back the chicken and stir in the tomato sauce and chicken broth. Bring to a boil.
3. Turn the heat down to simmer for 10 minutes.
4. Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender.
5. Add the green peas, then season with salt and pepper.
6. Serve with rice.


Tips:

•Dredging the chicken in flour before pan-frying will thicken the sauce. However, you can omit the flour and use breadcrumbs instead, but should be added in the end.
•If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can tend to be rubbery and bland when overcooked. So add it together with the potatoes on Step 4 for less cooking time.
•Frozen green peas are already cooked so just add them towards the end of cooking. I don't like to use canned green peas because they are quite pale in color and do not make the dish look appetizing.