Laguna Afritada Recipe

  • 1 whole chicken, at least 1.5 kg or use leftover white adobo*
  • 1 Tbsp cooking oil
  • half a head of native garlic, crushed
  • 2 medium tomatoes, cubed
  • 1 medium onion, sliced
  • 1 tsp patis (fish sauce)
  • peppercorns
  • 2 potatoes, quartered or cut into small wedges and fried
  • 1 carrot, quartered or cut into chunks
  • 2 tsp evaporated milk
  • 2 bell peppers (green/red), deseeded then cut into strips or quartered
Laguna Afritada Recipe

  1. If using fresh chicken, clean and cut the chicken into serving pieces and marinate overnight in 1/3 cup vinegar, 3 cloves of garlic (crushed), 2 dried bay leaves or laurel, and salt. Put it in a pot or pan then add 1/4 cup water. Bring to a boil over high heat. Once boiling, reduce the heat into low-medium and simmer for 30 minutes or until the meat is tender. 
  2. Drain adobo, but reserve the liquid. Remove the bay leaves and garlic.
  3. In a pot, heat oil then saute the garlic, tomatoes, and onion.
  4. Add the chicken, carrot, patis, and peppercorns. Cover to seal flavors.
  5. Pour in the reserved adobo liquid and let it boil.
  6. Add the potatoes, then the milk.
  7. Let it simmer then add the bell peppers.
  8. Cook for about 2 minutes more.
  9. Serve with rice. Share and enjoy!

Source: Wow To Life

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