2 potatoes cut in quarters (peeled or not) or 6 - 8 baby potatoes cut in half
2 - 3 tablespoons chopped cilantro (optional)
1 dried bay leaf
1-2 tablespoons fish sauce (start with 1 tablespoon and add more later, to taste) (You can use soy sauce instead; it will taste very similar but Filipinos call it asado when soy sauce is used)
kosher, salt to taste
Optional: I add broccoli for my husband but it's not normally included in traditional afritada
Instructions
Start by heating a few tablespoons of olive oil over medium-high heat. Add the rinsed chicken pieces to the pot and very lightly brown the sides over medium to medium-high heat (just 2-3 minutes per side). This lends additional flavor and keeps the chicken from falling apart while they cook.
Sprinkle a little kosher salt on the chicken pieces as they brown. Add the chopped onion and cook for another 2-3 minutes. If you want the onions to brown a little for more flavor, remove the chicken pieces after browning them and add them back once you have a little caramelization on the onions, about 3-4 minutes.
Add the fish sauce then the bay leaf, diced tomatoes and tomato sauce. Stir all together then cover the pot and simmer for 15-20 minutes.
Add the potatoes and carrots (and broccoli if using) and stir them into the stew to allow the liquid to soften them. Taste the sauce and add a bit more salt or fish sauce if you feel it needs it. The sauce will look watered down but this is okay. The remaining cooking time and the veggies will build more flavor. Cook for another 20 minutes, stirring in the cilantro and bell peppers about 10 minutes before you turn off the heat. Serve warm with rice, bread or pasta.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2011/02/a-ski-break-and-chicken-afritada/