Fritada is a spanish word meaning fried, for the A in afritada, means tomato which refers to tomato sauce used in cooking afritada or it simply means cooked in tomato sauce.
Let's get the ball rolling starting with Chicken afritada.
Chicken Afritada is a stew of pan-fried chicken pieces and tomato sauce with some potatoes and bellpeppers. It was most probably adapted from a Spanish/latin dish called pollo guisado (sauteed chicken) which has olives in it. It is also comparable to the Italian’s pollo alla cacciatore or chicken cacciatore. Our chicken afritada is a simpler version of both with very few ingredients; using tomato sauce instead of traditional sofrito ( a simple garlic, onion and tomato saute, cooked for at least an hour; basically a tomato sauce), the base of most Spanish/latin- influenced dishes.
This dish is quite simple to make since it uses ready made tomato sauce. It needs not to cut tomatoes thus, saving your time.
RECIPE FOR CHICKEN AFRITADA
Ingredients:
500 g of chicken legs or thighs ( I use 6 chicken legs, always a favorite of mine and the kids)
1 tablespoon olive oil or your regular cooking oil
3 cloves garlic, chopped
1 medium onion, diced (chopped into little squares)
1/2 cup tomato sauce
1 cup water
2 medium bellpeppers ( one green and one red)
3 green finger chillies, cut tip off to release heat while cooking
2-3 medium potatoes, wash, peeled and quartered
salt and pepper or fish sauce to taste
1/4 cup bread crumbs ( I used 1 slice of whole wheat bread and process it in a mini-food processor)
Here’s how:
1. Thoroughly wash the chicken and pat dry; lightly season with salt and pepper.
2.In a saucepan or a deep pan, heat about 2 tablespoons of oil over high heat and sear/fry the chickens pieces. Turn to cook both sides. Set aside.
3.In the same pan, saute the garlic, onion until cooked, you know it is when the onion turns transparent or opaque and quite soft.
4.Add the tomato sauce and water, bring to a boil and add the fried/seared chicken pieces back in the pan as well as the potatoes and green chillies. Season with salt and pepper, patis or fish sauce can be an alternative to salt.
5.Cover the saucepan and bring to boil, lower the heat and let cook for 5 minutes.
6.Uncover and add the bellpeppers and cook until both chicken and vegetables are tender.
7.Add breadcrumbs last to thicken the sauce, cook for a minute before turning off the heat.
PORK ESTOFADA
Ingredients
500 g pork kasim (pork shoulder)
1 large red onion, minced
3 cloves garlic, minced or 1 teaspoon granulated garlic
1 red bellpepper, sliced into strips
1/4 cup soy sauce
2 tablespoons vinegar
1 heaping tablespoon brown sugar
1 tablespoon tomato paste
1 large potato, cut into cubes, about the same size as the meat or smaller
salt and ground black pepper to taste
pitted green olives, as much or as little as you like
2-3 pieces saba banana (or plantain), sliced lengthwise, fry and cut in half
2 tablespoon cooking oil
Here’s How:
1.Heat about 2 tablespoons of cooking oil ( olive, canola, corn or veg oil) in a saucepan; add minced garlic, onion, cook until onion is translucent.
2.Add the pork, season with salt and pepper, turn heat to high and cook pork while stirring until it gets lightly brown and starting to caramelize; add in the red bellpepper, cook for about a minute then add soy sauce, vinegar, let vinegar cook for a minute then add about a cup of water then the brown sugar and tomato paste.
3.Bring to a boil then lower heat and let it simmer for about 20 minutes or until meat is a little tender.
4.Add potatoes, simmer some more until meat is really tender then add olives..do a taste test and adjust seasonings as necessary.
5.Turn off heat and add fried saba (plantain) last.
*Recipe adapted from www.latestrecipes.net
EMBUTIDO
Here's a simple way to prepare it.
Ingredients:
500 grams ground pork
small jar of pickle relish or (about 1/2 cup)
200 grams bacon, cut into small pieces or minced
1/3 cup raisins
3 eggs
1/2 cup cheese, grated or diced
salt and pepper to taste
How to prepare:
1.Combine all ingredients in a bowl, divide the mixture into 2 and roll tightly into a log on a sheet of aluminum foil; fold ends.
2.Boil water in a steamer and steam embutido for 40 minutes or until the mixture set.
3.Cool completely before peeling the aluminum foil off.
It can be served with ketchup as dipping sauce.
*Recipe credits from www.latestrecipes.net
MENUDO
Traditionally, it uses diced fresh tomatoes and atsuete (annato seeds), oil or water for the sauce. Tomato paste can be a good substitute for atsuete( annato seeds).
Here's how to do it.
Ingredients:
* good for 4-6 servings.
3 cloves garlic, minced
1 large red onion, minced
500 g pork shoulders, diced or cubed
200 g pork liver, cut the same size as pork
1/3 cup raisins
1-2 red bellpeppers, cut into big chunks
2 medium potatoes, cut same size as the pork
2 medium carrots, cut the same size as the pork
1 teaspoon paprika
1/2 cup annato (atsuete) water (2 tablespoon of annato seeds plus enough water)
4 tablespoons tomato paste
1 tablespoon fish sauce (optional)
salt and pepper to taste
1 teaspoon cayenne pepper (optional)
1/3 cup frozen or canned green peas
2-4 tablespoons grated cheese (depending on how cheesy you want it)
olive oil
How to prepare:
1.Heat a tablespoon of olive oil in a saucepan over medium high heat.
2.Saute the minced garlic and onion, add the pork once the onion turned opaque or transparent.
3.Season lightly with salt and pepper.
4.Cook until pork is browned and caramelized; add in the pork liver, saute until liver is half-cooked, season with paprika, cayenne and add the raisins.
5.Add in tomato paste and the red bellpepper.
6.Add 1 1/2 cups water, bring to a boil and simmer until pork is tender.
7.Add carrots and potatoes; season with black pepper and salt or fish sauce if using, bring to a boil again and simmer until the veggies are tender.
8.Add the peas, cook for one minute then add the cheese, let simmer until cheese melts before turning off heat.
* Recipe credits from www.latestrecipes.net
ADOBO
Adobo is a Spanish term which means marinade (in a sauce or seasoning). It is the immersion of raw food into a preparation. Its cooking technique is native to Spanish culture. Though it's an adapted dish, Filipinos have already had their own way of cooking it, only that it never omitted marinade in the process because in the first place it is what makes the dish "adobo".
In the Philippines, adobo has different variations. It can either be chicken, pork or even kangkong, stringed beans, eggplant, cabbage and other vegetables. Meat adobo differs from vegetable adobo in a way that vegetable doesn't need to be marinated. It is just sautéed in a pot and added with soy sauce and other ingredients just as meat adobo has.
Chicken Adobo
Ingredients:
1 head of garlic, coarsely chopped (yes, an entire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves
2 Tbsp cooking oil
How to prepare:
- Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
- Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
- Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
- Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
- Remove the bay leaves and serve over rice.
Pork Adobo
Ingredients:
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
4 tbsp vinegar
1 cup soy sauce
1 tbsp whole pepper corn
1 cup water
salt to taste
How to prepare:
1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour
2. Heat the pot and put-in the marinated pork belly then cook for a few minutes
3. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
4. Put-in the vinegar and simmer for 12 to 15 minutes
5. Add salt to taste
* Recipe is credited from http://panlasangpinoy.com
Adobong Kangkong
- 1 big bowl of kangkong (river spinach)
- 1/4 kilo of pork, cut into small pieces
- 1/4 cup of vinegar
- 1/4 cup soy sauce
- 5 cloves of garlic, minced
- 1 onion, diced
- 2 laurel leaves (bay leaves)
- 1/2 teaspoon of monosodium glutamate (MSG)
- 1 cup pork stock (broth) or bouillon pork cube dissolved in water
- Salt and pepper to taste
How to prepare: - Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
- Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
- Let simmer then add the vinegar. Do not stir for 5 minutes.
- Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.* Recipe adapted from http://www.filipinofoodrecipes.net
* Image source:pinoyfoodie.com
Adobong Sitaw(stringed beans)
2 cups string beans; cut in 2" lengths
1 cup ground pork or chicken
3 tablespoons of soy sauce
3 tablespoons of vinegar
1/4 cup water
1 onion; sliced
1 tablespoon garlic; crushed
Salt and pepper to taste
Cooking oil
How to prepare:
Sauté garlic and onion. Add pork, then continue sauteing with salt and pepper to taste until meat starts to render fat. Add string beans, then simmer until half cooked. Add water, vinegar, and soy sauce. Continue cooking until string beans are cooked.
*Recipe is adapted from http://www.myfilipinorecipes.com
*Image source: foodsathome.com
>>Tengo hambre :( vamos a comer! muy delicioso! (~_^)
