Gluten-Free Chicken Afritada
Savor the rich, comforting flavors of this **Gluten-Free Chicken Afritada**, a Filipino-inspired stew that’s perfect for hearty dinners! Featuring tender chicken drumsticks and thighs simmered in a savory tomato-based sauce with a medley of vibrant vegetables like peppers, potatoes, carrots, and green peas, this classic dish gets a gluten-free twist with the use of gluten-free soy sauce and chicken broth. Warm spices, aromatic garlic, and bay leaves infuse every bite with depth, while the easy one-pot cooking method makes it an accessible choice for home cooks. Serve this flavorful stew over steamed rice to soak up every last drop of its robust sauce. Ideal for family meals or weeknight feasts, this Chicken Afritada is a wholesome, gluten-free option that doesn't skimp on traditional Filipino taste!
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Recipe Information
Ingredients
- 2 pounds chicken drumsticks and thighs
- 2 tablespoons olive oil
- 1 unit medium onion, chopped
- 4 unit garlic cloves, minced
- 1 unit red bell pepper, sliced
- 1 unit green bell pepper, sliced
- 3 medium potatoes, peeled and quartered
- 1 large carrot, sliced
- 2 tablespoons gluten-free soy sauce
- 1 cup gluten-free chicken broth
- 1 cup tomato sauce
- 2 unit bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup green peas
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.
Stir in the red and green bell peppers, cooking for another 3 minutes until they start to soften.
Add the potatoes and carrot to the pot, stirring to combine with the other ingredients.
Pour in the gluten-free soy sauce, chicken broth, and tomato sauce. Stir well to ensure everything is mixed.
Add the bay leaves, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 30-35 minutes or until the chicken is tender and the vegetables are cooked through.
Stir in the green peas and let them cook for an additional 5 minutes until they are heated through.
Remove the bay leaves before serving. Serve hot with steamed rice.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 6095 mg | 265% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 29.4 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5886 mg | 125% | |
*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.
