CHICKEN AFRITADA WITH MINI SWEET PEPPERS
When my in-laws visited us here in NC from NY last year, my MIL introduced me to mini sweet peppers. We picked up a couple of bags of assorted sweet peppers which I added into a chicken and vegetable stir-fry dish that I made for dinner that day. Ever since then I’ve added the bag of small sweet peppers into my grocery list. I like putting ‘em into different dishes. I love the simplicity and sweet crunchy flavor. My husband said it’s also because I like how it looks, food styling wise. I have to admit he’s right about that because the vibrant colors sure look pretty on a plate.
Just look at how beautiful Chicken Afritada With Sweet Peppers is.
Chicken Afritada With Mini Sweet Peppers
Ingredients
- 6-8 pcs chicken (thighs, legs)
- 3 tbsp vegetable oil
- 1 sm can of tomato paste
- 1 tbsp sugar
- 1 1/2 cup water
- sprinkle of garlic powder
- sprinkle of black pepper
- sprinkle of red pepper flakes (add more for more spice)
- 3 medium potatoes peeled and cubed
- 1 medium onion quartered
- 6-8 pcs sweet peppers halved and seeded
- 2 pcs carrots cubed
Instructions
- Heat up oil in a pot. Brown the chicken pieces, skin-side down first, 3 minutes on each side.
- Add the tomato paste, water, sugar, garlic powder, red pepper flakes, salt, and black pepper. Stir everything together. Cover the pot to cook until chicken are tender. Stir occasionally,
- Stir in the cubed potatoes and carrots. Let that cook until the potatoes and carrots are fork tender.
- Stir in the quartered onions and mini sweet peppers to cook for 3-5 minutes or so.
Transfer into a serving bowl when ready to eat. Garnish with a couple of whole mini sweet peppers. Serve with white rice.
