Guest
Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating. INGREDIENTS For the chicken: 1 carrot, finely chopped 1 celery stalk, finely chopped ½ large yellow onion, finely chopped 1 red bell pepper, finely chopped 5 garlic cloves, roughly chopped 2 Tbsp. olive oil 4-6 skin-on, bone-in chicken thighs (about 2 lb.) 1 cup chicken stock 1 . can diced tomatoes 3 bay leaves 1 Tbsp. soy sauce 1 Tbsp. fish sauce Johnny’s seasoning salt For the roasted vegetables: 4 small carrots, roll cut 8 oz. heirloom potatoes, quartered 2 medium red bell pepper, seeded, cut into bite size pieces ½ cup olive oil Johnny’s seasoning salt
