Pineapple Chicken Afritada

Method10 steps · about 50 min

1. 1

   Step 1: Drain the can of pineapple chunks and reserve the juice and chunks separately. In a wide pan over medium heat, heat the 1/4 cup oil. Fry potatoes (2) and carrots (1), turning once or twice, until lightly browned. Remove and drain on paper towels.

   Uses 1/4 cup canola oil · 2 potatoes, peeled and quartered · 1 large carrot, peeled and cut into 1-inch chunks · 1 can (8 ounces) pineapple chunks, drained and juice reserved

2. 2

   Step 2: Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.

   Cook bell peppers · 1 minUses Oil remaining from vegetable frying · 1/2 red bell pepper, cored and sliced into 1/2-inch thick strips · 1/2 green bell pepper, cored and sliced into 1/2-inch thick strips

3. 3

   Step 3: Add onions (1) and garlic (3 cloves) and cook until softened.

   Uses Oil remaining after pepper cooking · 1 small onion, peeled and sliced thinly · 3 cloves garlic, peeled and minced

4. 4

   Step 4: Add chicken (4 pounds) and cook, turning as needed, until lightly browned.

   Uses Softened onion and garlic · 4 pounds chicken, cut into serving pieces

5. 5

   Step 5: Add fish sauce (1 tablespoon) and cook for about 1 to 2 minutes, stirring as needed.

   Cook fish sauce · 2 minUses Lightly browned chicken and aromatics · 1 tablespoon fish sauce

6. 6

   Step 6: Measure 1 cup pineapple juice total, using the reserved can juice and topping it up with additional plain pineapple juice as needed. Add this juice and the 8 ounces tomato sauce to the chicken and bring to a boil.

   Uses Chicken with fish sauce · 8 ounces tomato sauce · 1 cup total: reserved can juice topped up as needed

7. 7

   Step 7: Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.

   Simmer Chicken · 30 minUses Chicken in tomato-pineapple sauce

8. 8

   Step 8: Season with salt and pepper (to taste) to taste.

   Uses Cooked chicken and sauce · salt and pepper to taste

9. 9

   Step 9: Add potatoes, and carrots, and continue to cook until vegetables are tender and sauce is thickened.

   Uses Seasoned cooked chicken and sauce · Lightly browned potatoes and carrots

10. 10

    Step 10: Add green peas (1/2 cup), pineapple chunks, and bell peppers and cook for another 1 to 2 minutes or until heated through.

    Heat peas, pineapple and peppers · 2 minUses Chicken with tender potatoes and carrots · 1/2 cup frozen green peas, thawed · Drained pineapple chunks · Briefly cooked bell peppers