ONE-POT CHICKEN AFRITADA

INGREDIENTS

• 5-6 skinless bone-in chicken thighs
• 1 can (398ml) tomatoes
• 1 cup of water
• 1.5 cups of jasmine rice
• 1 red bell pepper
• 1 green bell pepper
• 1 large carrot
• 1 shallot
• 5 cloves minced garlic
• 5 bay leaves
• 2 tbsp fish sauce
• 1 tbsp of soy sauce
• 1 tsp of black pepper

INSTRUCTIONS

1. Prep your ingredients. Roughly chop your bell peppers and carrots. Mince the garlic and slice your shallot.
2. Trim your chicken thighs and remove the chicken skin. Season chicken with salt and pepper on each side.
3. In your skillet, on medium-high heat, add 2 tablespoon of neutral oil.
4. Start browning your chicken. make sure you get a good light brown color.
5. Remove the chicken thighs and set them aside.
6. Add and sauté garlic and shallot for 2 minutes until fragrant.
7. Add the rice, and saute for 3 minutes until the rice is a little toasted and covered with oil.
8. Add the can of tomatoes and break up the tomatoes into tiny chunks.
9. Add 1 cup of water and the rest of the vegetables (carrots and bell peppers) to the pan.
10. Add the fish sauce, soy sauce, and bay leaves. Mix until well combined.
11. Let it come to a boil, and add back the chicken and all the juices to the pan. Do not stir. Cover with a lid and simmer on low for 15 minutes.
12. Open the lid, check the corner and check to see if the rice is ready and the sauce has reduced.
13. Serve and enjoy!