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Spicy Chicken Afritada with Coconut Milk
70% authentic · Filipino Fusion
A creative twist on Chicken Afritada, incorporating the richness of coconut milk and a hint of spice from chili, creating a creamier and more complex flavor profile.
Ingredients
- Chicken thighs, bone-in1 kg
- Potatoes, cubed2 medium
- Carrots, sliced1 large
- Red bell pepper, sliced1 medium
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Tomato paste2 tbsp
- Coconut milk1 cup
- Chicken broth1/2 cup
- Fish sauce1 tbsp
- Chili flakes1/2 tsp (or to taste)
- Cooking oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Heat cooking oil in a pot over medium-high heat. Brown the chicken thighs on all sides. Remove and set aside.
- 2
Sauté onion and garlic until softened.
- 3
Stir in tomato paste and cook for 1 minute until fragrant.
- 4
Return chicken to the pot. Add chicken broth, fish sauce, and chili flakes. Bring to a simmer.
- 5
Add potatoes and carrots. Cover and simmer for 20 minutes.
- 6
Stir in coconut milk and sliced red bell pepper. Simmer uncovered for another 10-15 minutes, or until chicken is fully cooked and sauce has thickened.
- 7
Season with salt and black pepper to taste. Add water if the sauce is too thick.
- 8
Serve hot.
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