Tropical Island Cooking by Jennifer Aranas

Author:Jennifer Aranas [Aranas, Jennifer]
Language: eng
Format: epub
ISBN: 978-0-7946-0512-4
Published: 0101-01-01T00:00:00+00:00

CHICKEN STEW WITH ROASTED PEPPERS AND POTATOES APRITADA NGA MANOK

It doesn’t get more simple or flavorful than chicken simply seasoned with sweet bell pepper and tomatoes. The addition of potato to this stew makes it a hearty, one-pot meal that really shines when made a day ahead. Apritada, like many regional recipes in the Philippines, enjoys the gamut of variations that may include the addition of green peas, olives, liver sauce, or pimentos. My take on apritada requires roasting the pepper and charring the tomatoes to intensify their flavors.

Serves 4

2 lbs (900 g) chicken legs or thighs

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon calamansi juice

1 large red bell pepper

2 tomatoes

1 tablespoon olive oil

1 onion, sliced

1 cup (250 ml) Chicken Stock (see page 15)

1 potato, peeled and diced

¼ cup (50 g) green olives

Dash of freshly ground black pepper

Marinate the chicken: Combine the chicken, garlic, soy sauce, and calamansi juice in a large bowl. Toss to combine, cover, and refrigerate for 1 hour.

Roast the pepper and tomatoes: While the chicken is marinating, roast the bell pepper and tomatoes. Set your oven rack 6 to 8 inches below your broiler. Place your bell pepper and tomatoes on a parchment-lined baking sheet directly under the broiler so that the flame is within a few inches of the vegetables. Blacken the skin on all sides of the pepper and tomatoes. Remove the charred tomatoes and set aside to cool. Peel off the charred skin and coarsely chop. Place the charred pepper in a bowl and cover the bowl with plastic wrap for 15 minutes to steam, which allows the blackened skin to separate from the flesh. Uncover the pepper and gently rub the skin from the flesh. It should come off easily. Discard the blackened skin, the seeds, and the core. Slice the pepper into large pieces and set aside with the tomatoes.

Cook the chicken: Heat the olive oil in a large sauté pan (3 to 4 quarts/liters) over medium heat. Sauté the onion for 1 to 2 minutes until translucent. Add the chicken with the marinade, roasted pepper, roasted tomatoes, and chicken stock. Simmer for 20 minutes. Add the potato, olives, and pepper. Stir and simmer for 25 minutes until the potato is tender. Ladle onto a serving platter.

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