Afritada Manok Recipe

Marinate chicken

Pat drumsticks dry. In a bowl combine minced garlic, chopped onion, soy sauce, salt and pepper. Add drumsticks and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours.

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil and swirl to coat.

Working in batches if necessary, place drumsticks skin-side down and sear until golden brown, about 4–5 minutes per side. Remove seared drumsticks to a plate and set aside.

Lower heat to medium. In the same pot, add any remaining marinade and sauté briefly (about 1 minute) until fragrant, scraping up browned bits from the bottom.

Pour in the tomato sauce and chicken stock (or water). Stir to combine and deglaze the pot, scraping any browned bits. Add bay leaves and sugar, bring mixture to a gentle simmer.

Return the seared drumsticks to the pot, nestling them into the sauce so they are partially submerged. Cover the pot with a lid, reduce heat to low, and simmer gently for 20 minutes.

After the initial 20 minutes of braising, add the potatoes and carrots to the pot. Stir gently to submerge the vegetables in the sauce. Cover and continue to simmer on low for 20–25 minutes, or until potatoes and carrots are tender and chicken registers 75–80°C (165–175°F) near the bone.

When vegetables are nearly done, add the bell pepper strips and frozen peas (if using). Stir in fish sauce (or additional soy sauce) and adjust seasoning with salt and pepper as needed. Simmer uncovered for another 5 minutes so peppers remain slightly crisp and sauce thickens.

If the sauce is too thin, remove the lid and increase heat to medium for a few minutes, stirring occasionally, until it reduces to your desired consistency. If it becomes too thick, add up to 1/4 cup extra stock or water.

Remove bay leaves. Taste and adjust seasoning one last time. Spoon the afritada manok over cooked rice, sprinkle chopped parsley or scallions on top, and serve hot.