Filipino Chicken Stew (Afritada)
with carrots / zucchini / cauliflower rice

Name: Filipino Chicken Stew (Afritada)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Cauliflower florets, florets; 1 Tbsp Butter; 1 Tbsp Vinegar, balsamic; 1 Tbsp Lemon juice; 2 tsp Mustard, Dijon; 4 Tbsp Oil, olive; 6 oz Mixed greens (sub any salad greens); 1 Bell peppers, red, chopped; 1 Onions, medium, chopped; 12 oz Carrots, sliced; 2 cloves Garlic, chopped; 12 oz Zucchini, cubed; 1 lb Chicken thighs, boneless and skinless, cubed; 2 Tbsp + 1 Tbsp Oil, cooking; 3 cups Stock, any type; 1 can Tomatoes, diced (14 oz / 397 g) (look for petite-diced tomatoes if available); 1 Tbsp Fish sauce; 1 Tbsp Bragg's / coconut aminos; 1 Bay leaf

Active: 40 Total: 40

Original GF Paleo Vegetarian

This is our take on Afritada, a comforting and popular stew in the Philippines. It's a flavorful base for using up a variety of vegetables and is served over cauliflower rice.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 1 lb , florets
Butter - 1 Tbsp

Mixed Greens Salad:

Vinegar, balsamic - 1 Tbsp
Lemon juice - 1 Tbsp
Mustard, Dijon - 2 tsp
Oil, olive - 4 Tbsp
Mixed greens - 6 oz (sub any salad greens)

Filipino Chicken Stew:

Bell peppers, red - 1 , chopped
Onions, medium - 1 , chopped
Carrots - 12 oz , sliced
Garlic - 2 cloves , chopped
Zucchini - 12 oz , cubed
Chicken thighs, boneless and skinless - 1 lb , cubed
Oil, cooking - 2 Tbsp + 1 Tbsp
Stock, any type - 3 cups
Tomatoes, diced (14 oz / 397 g) - 1 can (look for petite-diced tomatoes if available)
Fish sauce - 1 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Bay leaf - 1

Prep

Bell peppers / Onions / Carrots / Garlic / Zucchini - Prep as directed. Combine bell peppers and onions. Store carrots, garlic, and zucchini in their own separate containers. (Can be done up to 5 days ahead)
Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
Chicken - Cube chicken, tenderize with a fork, and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat a large Dutch oven with the first portion of cooking oil over medium heat. Add the chicken and cook on one side until golden brown, 3 to 4 minutes. Cook chicken, stirring occasionally, until just cooked through. Use a slotted spoon to remove the chicken and set it aside.
Return the pan to the heat and add the second portion of cooking oil. When the oil begins to shimmer, add in the bell peppers and onions and saute until tender, 3 to 4 minutes. Pour the stock over the vegetables, scraping up any browned bits on the bottom of the pan.
Add the chicken back into the pot along with the carrots, garlic, zucchini, tomatoes (including liquid), fish sauce, aminos, and bay leaf. Bring the liquids to a low simmer. Cover the stew and reduce the heat to low so that it maintains a low simmer. (Note: Don’t let it boil or the chicken may turn tough.) Cook the stew, covered, until the zucchini and carrots are tender, 10 to 15 minutes.
Remove the lid from the stew and discard the bay leaf. Taste the stew and season with some salt and pepper.
If the cauliflower rice was made ahead, reheat it in the microwave.
Toss the mixed greens in salad dressing until dressed to your liking.
Serve the stew over cauliflower rice with salad on the side. Enjoy!

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