VEGAN CHICKEN AFRITADA

INGREDIENTS

• • 2 tablespoons avocado oil divided
• • 1 pound vegan chick’n
• • 1 teaspoon kosher salt plus more to taste
• • 1 teaspoon fresh ground black pepper plus more to taste
• • 1 ½ cup white onion diced
• • 2 large russet potatoes peeled and cut into 1-inch cubes
• • 2 cups carrots peeled and chopped
• • 1 tablespoon vegan chick’n bouillon powder
• • 12 cloves garlic minced
• • 3 tablespoons low-sodium soy sauce
• • 1 28-ounce can crushed tomatoes
• • 2 tablespoons tomato paste
• • 1 15-ounce can tomato sauce
• • 1 tablespoon vegan-friendly granulated sugar
• • 3 bay leaves
• • 1 large red bell pepper chopped
• • 1 large green bell pepper chopped
• • 2 cups peas
• • White rice for serving

INSTRUCTIONS 

1. Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, add the chick’n pieces, season with the salt and pepper, and sauté, stirring often, until the chick’n is completely heated through and slightly crisp around the edges, 4 to 5 minutes. Transfer the chick’n to a plate and set aside.
2. In the same pot, heat the remaining tablespoon of oil over medium-high heat. Once the oil is hot, add the onion, potatoes, carrots, and bouillon powder. Cook, stirring often, until the onions are translucent, 2 to 3 minutes.
3. Next, add the garlic, soy sauce, crushed tomatoes with their juices, tomato paste, tomato sauce, 1 cup of water, and sugar. Give it a good stir to ensure everything is combined and bring to a boil. Once it reaches a light boil, reduce the heat to low, add the bay leaves, cover, and simmer until the potatoes are tender, 8 to 10 minutes. Once the potatoes are slightly softened, add the bell peppers, peas and reserved chick’n, and continue to simmer, covered, for another 5 to 7 minutes. Taste and adjust seasonings if necessary.
4. Serve the chick’n afritada with white rice and enjoy!