Chicken and Pork Apritada
Transport your taste buds to the heart of Filipino cuisine with this rich and hearty Chicken and Pork Apritada! This beloved stew combines tender chicken thighs, succulent pork belly, and a medley of vibrant vegetables like carrots, potatoes, and bell peppers, all simmered in a flavorful sauce of ripe tomatoes, soy sauce, and aromatic bay leaves. Perfectly balancing savory and tangy notes, this dish is a true comfort food, ideal for family meals and special occasions alike. Ready in just over an hour, this one-pot wonder pairs beautifully with fluffy steamed rice, making it a satisfying option for lunch or dinner. Whether you're craving traditional Filipino flavors or looking to try something new, this Chicken and Pork Apritada is sure to delight!
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Recipe Information
Ingredients
- 500 grams chicken thighs and drumsticks
- 500 grams pork belly
- 3 tablespoons canola oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3 large ripe tomatoes, chopped
- 1 cup tomato sauce
- 2 cups water
- 2 tablespoons soy sauce
- 2 pieces bay leaves
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 1 cup green peas
- to taste salt
- to taste ground black pepper
Instructions
Heat 2 tablespoons of canola oil in a large pot over medium heat.
Sear the chicken pieces until lightly browned on all sides, about 3–5 minutes per side. Remove from the pot and set aside.
In the same pot, add the remaining tablespoon of oil and sear the pork belly pieces until browned, about 5 minutes. Remove from the pot and set aside with the chicken.
Using the same pot, sauté the minced garlic and chopped onions until fragrant and translucent, about 2 minutes.
Add the chopped tomatoes and cook until softened, about 5 minutes.
Pour in the tomato sauce, water, and soy sauce. Stir well to combine.
Add the bay leaves, then return the chicken and pork to the pot. Bring the mixture to a boil.
Lower the heat to a simmer and cover. Cook for 20 minutes, stirring occasionally.
Add the carrots and potatoes to the pot. Continue simmering for another 15 minutes or until they are tender.
Stir in the green and red bell peppers, along with the green peas. Cook for 5 more minutes.
Season with salt and ground black pepper to taste.
Remove from heat and discard the bay leaves. Let the apritada rest for a few minutes to allow the flavors to meld.
Serve warm with steamed rice.
Nutrition Facts
Calories |
4826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.2 g | 487% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 50.2 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6342 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
