kelbarb

Chicken Afritada(IP)

  • 4 Tablespoons vegetable oil
  • 1 whole white or yellow onion chopped
  • 2 cloves garlic minced
  • 3 to 4 pounds chicken cutlets, bone-in about 6 pieces
  • 1 Tablespoon patis (fish sauce)
  • 1 can (8 oz.) tomato sauce
  • 3 cups chicken broth or use water
  • 2 medium-sized potatoes peeled, quartered
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup plain bread crumbs
  • 1 large red or green bell pepper seeded, sliced into 2-inch length strips
  • 1/2 cup green peas frozen or canned (drain liquid if in can)
  • boiled rice for serving

  1. Click Saute on the keypad. Add vegetable oil to the inside pot. After 1 to 2 minutes, when oil is hot, saute the onions and garlic for 1 minute.
  2. Add the chicken pieces. Pour the patis. Braise meat for 2 minutes till it turns slightly brown. Click Cancel to turn off Saute function.
  3. Pour the tomato sauce and broth into the inside pot. Add the potatoes next to the chicken pieces. Season with salt and black pepper. Add the bread crumbs.
  4. Close and lock the lid. Set the valve to Sealing. Press Manual and cook on High Pressure for 35 minutes.
  5. When buzzer sounds to announce cooking is done, do a Quick Release. When the float pin drops, it is safe to unlock the lid. Open the lid carefully.
  6. Add the bell pepper slices and green peas. Stir to blend with ingredients.
  7. Cover and lock the lid. Press Keep Warm and allow the peppers and peas to cook and blend in the flavors for 8 minutes. Click Cancel to turn off.
  8. Serve warm with boiled rice.