CHICKEN AFRITADA PLUS MINI TOUR

CHICKEN AFRITADA

Prep time: 20 minutes
Cooking time: 20 minutes or less
Yields: serves 4 with steamed rice

1 1/2 lbs chicken thighs, cut into big pieces
1/2 cup cornstarch
1 tsp salt
1 tsp ground pepper
8 oz small potatoes, washed and halved
8 oz carrots, peeled and cut the same size as the potatoes
1 1/2 cups cooking oil
1 large onion (8 oz) peeled and chopped
3 pcs (8 oz) tomatoes, chopped
5 cloves garlic, minced
fish sauce
1 tbsp sweet pickle relish
2 cups chicken stock
1/2 cup tomato sauce
4 pcs (8 0z) hot dogs, cut into large pieces
1 red bell pepper, seeded, cored and cut into bite size pieces
1 green bell pepper, seeded, cored and cut into bite size pieces

Combine cornstarch and season with salt and pepper
Dredge chicken and fry for 8 minutes until brown and cooked (internal temp should be 165 F)
remove from the oil and set aside. Place in plate lined with paper towels to remove excess oil.
Fry potatoes and carrots for 5 minutes until brown and crispy.
Set aside. Place in a plate with paper towels to remove excess oil.
Clean wok.
Add 4 tbsp of cooking oil and pre heat.
Saute onions and tomatoes for 5 minutes.
Mash it.
Add garlic and cook for 30 seconds.
Add stock and tomato sauce.
Add sweet relish.
Season with fish sauce and ground pepper.
Simmer for 2 minutes over medium heat.
Add hot dogs and cook for 3 minutes.
Add back the cooked chicken and vegetables.
Add bell peppers.
Stir and cover.
Cook over medium heat for 2 minutes.
Serve with steamed rice.

Enjoy

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