Chicken Afritada

Ingredients

2 tbsp vegetable oil

2 cloves garlic, minced

1 medium onion, finely chopped

3/4 to 1 kilo chicken (1 & 3/4 to 2 lbs), chopped to your desired size

2 pieces chicken bouillon cubes

2 pieces bay leaves, dried

1 can tomato sauce (10-15 oz)

1 medium carrot, peeled and chopped

3 to 4 small potatoes, peeled and chopped

2 medium bell peppers (red and green), deseeded and chopped

1 to 2 tablespoons fish sauce (optional)

salt and pepper, to season

1 & 1/2 to 2 cups water

Instructions

1. Place a medium or large pot over medium-high heat.
2. Pour the oil, and once it's ready, saute the garlic and onion until it fragrant.
3. Add the pieces of chicken and cook until they are no longer pink and some parts are seared. Make sure to mix it from time to time and keep the pot uncovered.
4. Pour the tomato sauce and mix for a few minutes, coating the chicken.
5. Let it simmer for a few minutes.
6. Add the bouillon cubes, bay leaves, and one and a half cups of water.
7. Cover with a lid, turn the heat up to medium-high, and bring to a boil.
8. Lower the heat and simmer for about twenty minutes (with the lid on).
9. Add the carrots, potatoes, bell peppers, salt, ground black pepper, and one tablespoon of fish sauce.
10. Mix, place the cover back on, and continue simmering your chicken afritada until the vegetables soften and sauce is greatly reduced.
11. Taste and adjust the seasoning by adding salt, pepper, or fish sauce.
12. Remove the pan from the heat, transfer to serving plates and make sure to enjoy it on top of white rice!