Afritada METHOD 1. In a casserole, brown chicken on both sides and set aside. 2. Saut garlic and onion. 3.

Pour in the stock and tomato sauce. 4. Bring to a boil and add in the chicken. 5. Allow simmering until chicken is cooked. 6. Add in potatoes and allow cooking. 7. Add in bell pepper and season with salt & pepper. 8. Add in breadcrumbs and thicken sauce. 9. Serve hot. Sotanghon chicken Ingredients 1 2-1/2 to 3-pound chicken 1 tablespoon finely minced garlic 2 bay leaves 1 cup onion, minced 1 teaspoon peppercorns 3 tablespoons cooking oil 1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth) 1/2 cup leeks, cut julienne-style and then in half 1/2 cup carrots, cut julienne-style and then in half 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths patis or salt and pepper to taste 1/2 cup minced onion 1/4 cup celery, cut julienne-style and then in half 1/2 cup anatto water

METHOD 1. Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot. 2. Set aside and let cool. Strain broth through a sieve. Set aside. 3. Remove all flesh from the boiled chicken. 4. Discard the skin and cut chicken meat into thin strips. 5. In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent. 6. Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery. 7. Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8