CHICKEN AFRITADA

INGREDIENTS
CHICKEN ONION SALT
COOKING OIL GARLIC BROWN SUGAR
GREEN BELL PEPPER BAY LEAF POTATOES
CARROT TOMATO SAUCE GROUND PEPPER
RED BELL PEPPER WATER
PROCEDURE:
1. In a pan over medium heat, heat oil.
2. Add potatoes and carrots and cook, turning once or twice, until lightly browned, Remove
from pan and drain on paper towels.
3. Remove excess oil from the pan except for about 2 tablespoons.
4. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper
towels
5. Add onions and garlic and cook until softened.
6. Add chicken and cook, turning on sides once or twice, until lightly browned but not cook
through.
7. Add tomatoes and cook, mashing regularly with back spoon until softened and release
juices.
8. Add fish sauce and cook for 1 to 2 minutes.
9. Add water and bring to boil.
10.Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through
and sauce is thickened to desired consistency.
11.Add potatoes and carrots and continue to cook ubtil fork-tender.
12.Add bell peppers. Cook for 1 to 2 minutes or until green peas are heated through and bell
peppers are tender yet crisp
13.Season with salt and pepper to taste.