Chicken Afritada Recipe

If I were to call an Afritada dish something, it would be a "classic". Along with Adobo, Sinigang and Lumpia,  this is one dish, almost every Pinoy household knows how to cook.  This tomato based stew is sold in  every run the mill Carenderias, cooked in many feast and special celebrations  or simple lunches and dinners back home. 

There's something comforting about this dish, plus it is easy enough to make . FF embraced this dish like a Filipino when I first cooked it. After all, it has everything he likes in a dish. The chicken, the potatoes, the carrots, the paprika  and of course, the tomato sauce. He generally loves tomato based dishes, so having this on the table is no- brainer.  The vegetables and meat needed in this dish is present in every  local markets and conveniently enough, all grocery shops. 

Just like any other dishes, every household has its own way of cooking Afritada. Some fry the potatoes and carrots first, some put sausages and peas in it. Pork and chicken is commonly use in this recipe and one can even combine both. This is how I did mine.

The Ingredients:  

•  2 chicken thighs and half chicken breast fillet, chopped into serving portions
• 2 small or 1 medium sized onion, finely chopped
• 4 cloves of garlic, finely minced
• juice from 1 lime or 3 calamansi
• 3 carrots, peeled and sliced
• 4 -5 potatoes, peeled and cut into wedges
• 2 bell peppers, sliced
• 2 tablespoon dark soy sauce
• 400 ml tomato sauce 
• 1 cup pineapple juice
• 3-4 bay leaves
• salt and pepper ( you can use fish sauce instead of salt)
• 350 ml warm water
• vegetable oil for frying
• optional: chili peppers ( if you want it spicy)

Cooking Instruction:

 Marinate chicken pieces in soy sauce, minced garlic and lime juice for about an hour.
Crack the stove up to high. Heat a bit of oil , brown the meat pieces ( marinade and all) and take out from the pan. In the same pan, saute onion until transparent and aromatic. Put the meat back into the pan, stir until well combined. Pour tomato sauce ,50 ml warm water and pineapple juice. Bring the dish to a boil and once bubbly, turn the heat down to medium, let the meat and tomato sauce simmer for 15 mins, covered.

 Add in bay leaves, sliced carrots and potatoes. Cover the pan and continue simmering for 10 more minutes. If the sauce dries up too quickly, add a cup full of warm water and lower the Heat.

 Once the potatoes and carrots are just-tender, add in chili slices ( if using) and sliced bell pepper. Season with salt and pepper or Fish sauce if you like. Let the dish cook for 5 to 7 more minutes.  Serve with white rice and enjoy !

 

Chicken Afritada ala Emily

Namaskaar Baden Baden

There are things in life that make  you realize  you've been missing  until you finally tried it. In my case, it's the Indian foods. It's always been there  but the abundance of other cuisines  like the well-known Thai, the well-loved Italian and even the too-common-for its-own-good Chinese somehow kept Indian cuisine's existence out of my gustatory radar. If only I knew what treat I was missing, I could have dipped my finger into its culinary pie much sooner. There's something about Indian food that entices me. The aromatic smell, the spice-laden sauces, the spicy heat that that leaves a tingling sensation down my throat. It's like a spell that could make anyone simply forget about life's shenanigans for a while. Between appreciative mouthfuls and occasional burst of blissful aaaaahhs and hmmms, good Indian foods shut me up during a meal, only the satisfied shimmer of my eyeballs  speaks volume- I love it! 

I should be thankful to the restaurant that is responsible for this love at first bite . Namaskaar, in Baden Baden. This cozy, little restaurant  garnered quite a reputation for serving excellent Indian Foods in the region. The elegant setting with crisp white linen ,the wonderful smell from the kitchen, the soft Bollywood songs that serenade its guests, the efficient and fast service, the delicious food and generous  but not overwhelming servings . Everything about this restaurant ticks all my boxes. Even the Indian owner, who is renowned for his quick mouth and  witty but sometime dry humour. Confidently aware of his goods, he oftentimes engages in good banter with his patrons  and he tolerates no nonsense when it comes to his food. Love him or hate him , his unique character is almost written on his forehead. And oh yeah, he loves Obama so Republicans, look to your left if you please.

The restaurant is always full to the brim and reservation is a must. Regulars, curious locals from young couples to conservative pensioners, bosses and common employees, sleek suited  gents and their Prada trotting ladies and tourist with their DSLR all flock into this tiny space to gratify their Indian food cravings. Menu is not overly extensive but guest can choose if they want their food mild, medium and spicy .FF and I always go for the medium and our foods are always deliciously warming in the palate without burning a hole in our guts. It made us break a bit of sweat, which is easily tampered by ice cold King Fisher beer or mango lassi.

FF and I were often enough in this restaurant. This superb meal is what we had last Saturday.

Aloo Jheenga:  Potato-wrapped shrimps

Left: Trio of starters with chicken, lamb and vegetable fritters

Right: Complimentary Papadum 

Left:  Murgh Jal Frazie ( Chicken curry with fresh vegetables)

Middle: Freshly baked Naan bread which is available only at dinner.

Right:  Gosht Do Piaza (  Lamb with Ginger, Chili and Onion)

My Plate with shrimp, lamb and chicken dishes  and Naan Bread to to mop it all up!

Aam Bahar:  Mango Ice cream in Saffron sauce

Restaurant Namaskaar

Indische Spezialitäten

Krezstraße 1

76530 Baden Baden

Tel. number +49 (0) 7221 24681

Opening Hours: 12:00- 14:00 and 18:00-22:30

Closed on Tuesdays

Beef Pilaf

Ate my very first Rice Pilaf last week, when my colleague brought some to work. A wife and a mother of two, she still does most of the cooking at home. Microwave and store bought meals is evidently off her family's menu.

The aromatic smell that came out of her food box that evening completely makes up for the mien of the unassuming lumps of rice and brown meat. It looked somehow placid, plain and obviously home cooked. But oh my Batman,  the whiff of air  coming out of from that dish was so guuud, it got me curious and salivating...silently. Now, I've eaten a fair share of rice dishes, after all I'm Asian, but this dish got me gawking openly. I asked her what it was, before curiosity kills the cat in me. She eagerly answered, ''Plov''.  We spent our break talking about this dish, with a pen and paper in one hand, while spooning the contents of her Tupperware with the  other. It was delicious! Making it sounds easy enough but there is a point in the cooking process, when Ingredients  should ''Nicht gerührt werden!!'' (not be stirred!) She said it with almost ferocious intensity and I actually stop chewing and stared back without blinking. The words naturally, set it. 

Pilaf or Plov as she calls it, is apparently one of her family's comfort and favorite foods. Considered a cult and national dish of her  country, Uzbekistan, Plov is  cooked,  by most of Russian and the rest of the  former Soviet Union households. I haven't cooked anything from that part of the globe, so I might as well give it a go.

So I cooked this dish today and it turned out as good as hers, I simply have to share it ! I hope you will enjoy it as I do. After all, good and delicious foods don't have to be written on a restaurant's menu. 

 Usbek Plov

Ingredients 

 

•  750 g Beef chuck
•  6-7 pieces carrots
•  2 medium sized onion
•  3 cups of basmati rice
•  1 big garlic head  or in this case 2 small ones
•  1/4 cup vegetable oil 
•  boiling water for braising 
•  salt and pepper to taste

Instructions

1. Cut beef chuck into 1/2 to 3/4 in thick cubes or strips and pat it dry using a paper towel.

2. Peel and julienne  carrots and thinly slice the  onions.

3. Crack up the stove to high . Put 1/4 cup of oil in a heavy pot/pan. Oil must be sizzling hot to almost smoking, then sear the meat until brown. Cook for about 10 minutes, uncovered. Reduce heat to medium and add onions. Cook for another 5 to 7 mins or until onion is translucent and aromatic.

4.  Add julienned carrots into the pot, stirring well until everything is well combined. Cook,  for about 5 minutes, uncovered. Season well with salt and pepper.

5. Boil some water while dish is cooking. Add enough boiling water into the pot, just enough to barely cover the meat and vegetable. Turn the heat to low and let the dish simmer, covered for 45 mins. Do not mix! It seems like magic is happening when you are not looking. Go read a book, watch Oprah or stalk your frenemis on Facebook to keep your head off the dish and your itchy hand off that lid.

6. Meanwhile, rinse rice over running water until water runs clear. Rinsing the rice gets rid of the starch which causes the rice to stick together.( I just love it when I rationalize my intervention! It's a nurse's thing). Soak rice in warm water about 15 mins before adding into the dish.

7. Once the meat is tender, rinse the rice again and spread it over the meat and carrot mixture. Pour boiling water over it until rice is completely submerged. Season rice with salt. Cook for about 5 minutes in medium heat , uncovered.

8. Cut garlic into half without peeling , exposing the cloves. Bury the garlic into rice, cut side down. Put the lid on, lower the heat and simmer the rice for 10 to 15 minutes or until rice is fully cooked. And don't you dare stir that pot!!

9. Once the the rice is cooked through, remove the buried garlic and you can have your way with the whole dish. Stir, stir and stir to your heart's content  and serve. This dish could serve up to 6 rice loving creatures.

Hearty, filling and delicious mess.