|afritada manok with tomato|
1/2 kilo chicken, Choice Cuts Chicken Leg
4 pieces potatoes, peeled and sliced into wedges
1 red onion, diced
1 head garlic, minced
2 pcs bell pepper, small sized and sliced
1/4 kilo carrots, sliced
1 1/4 cups chicken broth or stock
2 pieces dried bay leaves
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of Olive Oil or Cooking oil
salt and pepper to taste
In a large thick bottomed pot or large bottom frying pan, heat Olive oil or Cooking Oil.
Fry the Chicken in batches until slightly brown.
Then Saute’ garlic and onions.
Pour the tomato sauce and stock then add the Bay leaves.
Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
Add the Carrots and bell peppers, simmer for an additional minute or two.
Pour the Patis or Fish Sauce then add Salt and pepper to taste
Remove the Bay leaves after cooking.
Serve hot with rice.