Slow Cooked Chicken Afridata

February 16th, 2014

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?!)

Slow Cooked Chicken Afritada

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:

  1. 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.
  2. Arrange the chicken pieces on the bottom of the crock pot.
  3. Pour a little of the tomato and oyster sauce mix.
  4. Put the chopped onions and garlic on top of the chicken pieces.
  5. Put the potatoes and carrots on top of the chicken pieces and pour the remaining tomato/oyster sauce mix.
  6. The bell peppers I put in after the chicken pieces were cooked.
  7. I set the timer on high for 1 hour and cook the rest of the chicken afritada on low for three hours.
  8. 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.
  9. Serve warm with rice or bread.

Slow Cooked Chicken Afritada

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.