Chicken Afritada is a typical Filipino dish normally made of chicken, but you can also use meat or pork.
Tarragon Chicken Afritada with red wine and pineapple is another twist of this delicious dish.
In this recipe, I have used tarragon (to be honest I`m a fan of tarragon) and a little red wine.
Tarragon can be ruled out if you do not like tarragon.
Prep Time: 30 mins Cook Time: 30 mins Total Time: 60 mins
Serve: 3-4 Persons
- 500 g ( 1,1 lb ) chicken breasts fillet
- 3-4 small potatoes, peeled and cubed
- 1 carrot, chopped
- 1 bell pepper, sliced into strips
- 6 cloves garlic, chopped
- 1 yellow onion, chopped
- 200 g ( 7 oz ) canned tomato puree
- 225 g ( 8 oz ) canned pineapple chunks, reserve syrup, drained
- 2 tablespoons soy sauce
- 3 dried bay leaves
- 1 cup canned green peas
- 1 tablespoon fine chili sauce
- 4 tablespoons red wine
- salt and pepper, to taste
- 5 tablespoons tarragon (Estragon)
- 6 tablespoons cooking oil, divided
How to do:
Cut chicken breasts fillet into small cubes ( 1×1 inch ) and mix with tarragon. Leave for an hour.
Use a big pan and medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute.
Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute.
Remove all vegetables from pan and drain on paper towels.
Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes.
Then add chicken and brown it slightly.
Add the tomato puree, pineapple syrup, soy sauce, and bay leaves.
Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
Add potatoes, bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked.
Add the green peas, red wine and season with salt and pepper and cook for 2 minutes more.
Serve hot with rice topped with parsley.
Enjoy your dinner! 🙂