Today I cooked one of my favorite dishes: afritada! The hint of caldereta comes from the liver spread (aka live wurst) and peanut butter. (Apparently, my helper heard me ask her to prepare the ingredients for caldereta). To the recipe…
1 clove garlic
1/2 onion, sliced
4 pcs chicken (any part you like), washed
1 Tbsp soy sauce
4 Tbsp tomato sauce
1 cup water
2 potatoes, peeled and quartered
1/2 carrot, peeled and cut into 1/2″ pieces
1 can green peas (optional)
1. Heat oil in a pan. Fry the potatoes until golden brown. Remove and drain in paper towel. Set aside.
2. In the same pan, saute onion until transluscent. Add in the garlic and heat through until fragrant. Saute the tomatoes. When tomatoes are of mashing consistency, add the chicken pieces, coat with the oil, Season with soy sauce, pepper and simmer until watery.
3. Add in the carrots, potatoes, green peas and tomato sauce. Heat through, covered. Add the water (feel free to add more to make sure there’s enough to cover the meat and vegetables). Boil then lower heat.
4. Add the peanut butter and liver spread. Adjust to your taste. If you just want afritada, skip those ingredients. Heat through until meat is tender and carrots are cooked. Reduce the liquid to intensify the flavor. If you don’t mind your bell peppers being soggy, you can add them at this point.
5. When the liquid has been reduced, taste and add salt/pepper to your liking. Add in the bell pepper, heat for 5 minutes and turn off the fire. Serve with hot rice.
Tip: The Filipino palette likes tomato-based dishes with a hint of sweetness so if you want to have a taste of Filipino cooking in your kitchen, go ahead and sprinkle a bit of sugar into the sauce as you add in the tomato sauce!