Chicken Apretada (Apretadang Manok)

4 Nov

This Phillipino stew is so easy, the instructions are shorter than the ingredients! We add extras like carrots or peas to change it up a little too. Slather this over a bowl of rice, and you have instant Asian comfort food! Don’t suggest freezing, as the potato texture is lost.

Serves 4

2 tbsp oil
1 chopped onion
5 cloves garlic, crushed
2-3 lbs chicken, cut into small serving pieces (0.9-1.4 kg)
4 tomatoes
4 medium potatoes / 8 baby potatoes, quartered
1 red pepper, sliced
1 green pepper, sliced
3 cups chicken broth or water (750 mL)
1/2 cup bread crumbs (125 mL)
salt and pepper to taste

Fry onion and garlic in oil until light brown. Add chicken pieces and tomatoes. Add seasoning. Stir fry.

Add 2 cups of broth/water and cook until the chicken is tender.

Add potatoes and cook until almost done. Add remaining 1 cup of liquid and bread crumbs. Stir and cook until potato is done and sauce thickens.

Add red and green pepper. Simmer for 1-2 minutes. Serve hot.


One Response to “Chicken Apretada (Apretadang Manok)”

  1. Wousie March 9, 2009 at 9:15 pm #

    Yeah, this is such a great recipe. I love making this, it’s really good on white rice. Such comfort food. I can’t believe how easy it is to make either. Thanks for posting it.

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