Creamy Chicken Afritada

This is the one with the hot dogs 😏

You saw my break down of Filipino tomato stews—and my savory beef mechado—now we’re on Creamy Chicken Afritada.

Classic tomato base, twisted with rich coconut cream.
Chicken, bell peppers, potatoes, carrots … and yes, those nostalgic hot dog slices.

Savory, tangy, creamy comfort in one pot.

Ingredients

• 2 lbs chicken thighs

• Salt (S)

• Pepper (P)

• Garlic Powder (G)

• Whole Garlic Bulb, minced

• 1/2 onion, chopped

• 12 oz Tomato Sauce

• 1 Tbsp Patis

• 1 tsp Sugar

• 1 tsp Black Pepper

• 3 Bay Leaves

• 1 c Coconut Milk

• 1 Bell Pepper, chopped

• 1 Potato, chopped

• 1 Large Carrot, chopped

• 2 Hot Dogs or Sausages, sliced

Instructions

1. Season about 2 lbs chicken thighs with SPG. Sear in a hot pan until nicely browned on both sides. Remove and set aside.

2. In the same pan, sauté minced garlic and chopped onion until soft and fragrant.

3. Add tomato sauce, patis, sugar, black pepper, and bay leaves. Stir to combine.

4. Pour in 1 cup coconut milk and bring to a gentle simmer.

5. Return the chicken to the pan. Cover and braise for about 25 minutes, until tender and the sauce starts to come together.

6. If needed, add a cornstarch slurry to thicken, or a little water if you want more sauce.

7. While the chicken cooks, prep the vegetables and hot dogs: bell pepper, potato, carrots, and sliced hot dogs or sausage. Lightly season with salt, pepper, and garlic powder, then broil for about 5 minutes until tender with a little char.

8. Add the broiled vegetables and hot dogs to the pan of chicken. Simmer and stir until everything is well combined and coated in that rich sauce.

   Serve hot with rice. Hearty, creamy, and straight comfort.