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We love chicken afritada because it is delicious, healthy, and so easy so cook.
For weekends, I tend to use the slow cooker to have more time to relax or do chores. For this Sunday, I made Slow Cooked Chicken Afritada. The chicken pieces are almost fork-tender but the potatoes and carrots are not done yet when I took the photos below (excited?!)
Ingredients:
10 pieces whole chicken leg (cut in two pieces to separate drumstick part and thigh part, fatty substance below the skin were cut off)
5 pieces potatoes (cubed in small pieces for easier cooking)
2 pieces large carrots (cubed in small pieces)
1 red bell pepper (cubed)
1 small onion (chopped)
4 garlic cloves (chopped)
1 pack tomato sauce and 3T oyster sauce mixed together
Procedure:
- I mixed together salt and ground pepper and rubbed a little on each of the chicken pieces. By little I mean, very little since I use sea salt and this is saltier than iodized salt.
- Arrange the chicken pieces on the bottom of the crock pot.
- Pour a little of the tomato and oyster sauce mix.
- Put the chopped onions and garlic on top of the chicken pieces.
- Put the potatoes and carrots on top of the chicken pieces and pour the remaining tomato/oyster sauce mix.
- The bell peppers I put in after the chicken pieces were cooked.
- I set the timer on high for 1 hour and cook the rest of the chicken afritada on low for three hours.
- Halfway through, when the chicken pieces are cooked, mix the carrots and potatoes so these will be cooked well and don’t dry out on top of the chicken.
- Serve warm with rice or bread.
The chicken will be fork-tender. See how the bone has separated from the chicken meat? Again, this photo was taken with the potatoes not cooked through.
