Filipino chicken afritada with potatoes, bell pepper, and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Filipino chicken afritada with potatoes, bell pepper, and peas

Gluten-Free Friendly, Dairy-Free, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

35–50 Minutes

This beloved Filipino stew, afritada, offers a melting pot of Spanish and Asian flavors in one comforting gluten-free dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • ¼ pound organic gold or red new potatoes
  • 1 organic carrot
  • Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
  • Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - fresh garlic - molasses - fresh ginger - porcini powder)
  • ⅓ cup peas
Chef's Tip
Make It Ahead
The afritada (Steps 1, 2, and 3) can be prepared without the peas up to 2 days ahead. Let cool, then cover and refrigerate. When ready to serve, gently rewarm the afritada, adding 1 to 2 tablespoons water to thin the sauce if needed, then add the peas and serve.

Nutrition per serving

Calories 580, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 680mg (30% DV), Total Carb. 50g (18% DV), Fiber 8g (29% DV), Total Sugars 20g (Incl. 1g Added Sugars, 2% DV), Protein 34g
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer the chicken to a plate. Add more oil between batches if needed. Spoon off all but 1 to 2 tablespoons fat from the pan. While the chicken browns, start preparing the vegetables.

2

Prep and cook the vegetables

  • Peel and coarsely chop the onion.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch-wide strips.
  • Scrub or peel the potatoes. Cut the potatoes in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
In the same pan used for the chicken, add the onion and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper, potatoes, and carrot, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 6 minutes.

3

Finish the chicken afritada

To the pan with the vegetables, stir in the tomato sauce base, “oyster sauce” blend, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, nestle the chicken among the vegetables, and add any accumulated juices. Cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes. Remove from the heat and stir in the peas. Season to taste with salt and pepper.

Serve

Transfer the chicken afritada to individual bowls and serve.
Kids Can!
  • Scrub the potatoes and carrot.
  • Measure the water for the chicken afritada.
  • Time the cooking during each step.
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