500 g chicken (legs and thighs)
1 tbsp vegetable oil
1 whole red onion (minced)
5 cloves garlic (minced)
2 whole tomatoes (diced)
320 g tomato sauce
240 ml chicken stock or water
1 whole potato (diced)
2 whole carrots (diced)
1 whole red bell pepper (sliced)
1 whole green bell pepper (sliced)
30 ml fish sauce
0.35 g pepper (or a pinch)
chicken marinade:
1 ½ tbsp calamansi juice
1 tbsp soy sauce
Season the Chicken Afritada with fish sauce and pepper and serve with rice.