Recipes: Afritada

I was first introduced to Afritada when I was on a Mediterranean Cruise in the Navy in 1966. We pulled into Cartegena Spain for a few days and I was chosen as a permanent Shore Patrol to stay in town for the days we were in Cartagena. It was a welcome change form staying in a bunk on a ship. We were fortunate on the USS Borie DD-704 that we had some pretty good cooks but some of the ships were not very good. Anyway we stayed on the beach so had to eat in town too. We found this little family owned restaurant on a side street that was really good.. I really liked Afritada at this restaurant and ate it several times during the time we were there.. The next time I had it was in the Philippines on a different ship on a different cruise.

I got to thinking about it and wondered where I could fnd it while we lived in Gillette Wyoming so I got on the Internet and found this recipe on Group Recipes from the Washington Post. Afritada can be made from beef, pork, or chicken. This recipe is made with chicken and is very good.

CHICKEN AFRITADA

1/2 cup vegetable oil

1 onion chopped

1 tbsp chopped fresh ginger

1 whole chicken cut up

1 10 oz can tomato sauce

1/2 cup soy sauce

1/2 cup oyster sauce

2 tbsp garlic salt

1 10 oz can of baby peas ,drained

1 red bell pepper cut in strips

6 medium potatoes peeled and cubed

1 pinch of ground black pepper

Heat oil in a large skillet over medium heat. Cook onion and ginger for tree minutes browning slightly. Lay chicken in the skillet, skin side down. Fry until golden about ten minutes turning once with tongs.

In a bowl whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt and pour over the chicken. Gently fold in the peas, red bell pepper and potatoes. Simmer about 45 minutes or until chicken is cooked and no longer pink in the middle. Spice up with black pepper.

I like to add a couple of seeded and diced jalapenos when frying the onion and ginger. If you want it a little spicier still use some Cayenne pepper. This is a great tummy warmer on a cold night. Serve it over a bowl of brown rice with a piece of good crusty bread.