Chicken Afritada

Chicken stew with peas

It is not exactly the same as the Italian Chicken Cacciatore but very similar. The authentic Filipino recipe does not use celery but mine does. Some Filipino recipes use potato chunks and carrots like a roast beef instead of peas. But maybe they are different dishes altogether.

I remember this dish with tiny peas that came in a small golden green can when I was growing up. I cannot find that same brand, but found the closest one, and it is Le Sueur Very Early Peas. There are a few other brands you can find at the supermarket here but the peas are not as tiny as Le Sueur.

I tried using other brands and different stages of peas but none compared to what I was used to except Le Sueur. However, it is just a matter of preference. It will still be the same if you used other brands of peas. You can even use frozen peas if that’s what you have and prefer.

• 1 Chicken, cut up
• 1 medium onion, minced
• 2 large garlic cloves, smashed and minced
• 2 Roma tomatoes chopped
• 2 Bay leaves
• 1 stalk celery diced (omit leaves), optional
• 1 Bell pepper chunks (remove seeds)
• 1 – small jar pimientos or 1/2 fresh red bell pepper diced
• 1 Can Very Early Peas (Le Sueur brand has the smallest peas)
• 1 TBSP Soy sauce
• A few pimiento stuffed olives plus 1 TBS juice from the jar
• ¼ tsp. salt
• 1/8 tsp. Black pepper
• 1/2 tsp Paprika
• ¼ tsp. msg (optional)

Sauté garlic until golden and fragrant, add onions and stir until transparent, add tomatoes and crush while stirring. Add celery and bell peppers (green and red), stir and add the chicken pieces, and bay leaves. Stir until the chicken pieces are no longer pink on the outside. Add a scant ¼ cup of water, add the 1 TBSP. soy sauce, 1/4 tsp. salt, 1/8 tsp. pepper, paprika and 1/4 tsp. MSG (if desired). Cover and simmer until cooked and tender. Add a little water if it’s getting dry. Add the pimientos if using and the drained can of peas. Add a few olives with pimientos at this point and simmer for a couple of minutes.

Serve with rice.