Step 1

Heat the oil in a deep pan or Dutch oven. Add the chicken pieces and fry until nicely browned on all sides. Transfer the chicken to another plate. Set aside.

Step 2

To the oil that’s left add the garlic and onions.

Step 3

Cook for a couple of minutes and then add the tomatoes. Cook for another 4-5 minutes until the tomatoes soften a bit. Stir the veggies to remove the remaining brown bits on the bottom.

Step 4

Return the chicken to the pan. Add 2 Tablespoon of fish sauce (or salt – not 2 Tablespoons but according to taste) and a little water (about 1/4 -1/3 cup). Add the bay leaves and simmer until chicken is tender. Check after half an hour or so.

Step 5

While the chicken is cooking prepare the potatoes and carrots. When the chicken is tender, add the potatoes and carrots. Cook for about 10 minutes. While the carrots are cooking, prepare the bell peppers. Chop or slice them in roughly the same size as the carrots and potatoes. Refer to the photos of the chicken afritada for some guidance.

Step 6

Add the bell peppers and continue to simmer for another 5 minutes.

Step 7

When both chicken and veggies are all tender, add the ketchup or tomato sauce with the green peas and the bacon pieces. Cook until green peas are tender and the sauce is fully heated through.

Step 8

Adjust seasoning, if needed. You may sprinkle a little brown sugar to sweeten or balance the flavor. Enjoy!