Melissa Makes Chicken Afritada _ From the Home Kitchen _ Bon Appétit

Preparing the Perfect Chicken Afritada with Roasted Vegetables

To prep some veggies that you'd normally find in the chicken afritada, we're going to roast them separately just so we can really get the flavor out of the veggies and they don't get lost in the sauce. I've got some rainbow carrots here that we're gonna peel, cut it, and then roll it having this kind of surface on the sheet tray will allow for a higher amount of caramelization. So, i'm going to coat them nicely with oil and then hit it with seasoning salt. You can use your hands or you can use a spoon but it's more fun to do this, and you want to make sure that you have ample space on your tray so that everything can get caramelized.

I've also got heirloom potatoes here, i'm going to cut these into quarters so they're kind of the same size as the carrots. Coat them nicely with oil and then hit it with seasoning salt. You can use your hands or you can use a spoon but it's more fun to do this, and you want to make sure that you have ample space on your tray so that everything can get caramelized. So, we're going to roast red bell peppers as well but we're doing it separately from the potatoes and the carrots because it's a different cooking time.

Now, all right now we wait. If i could do a shout out my i was a nanny when i was actually in culinary school in florence um i nannied these two boys named leo and cosimo and uh the first video that we did leo actually commented on the video and he's a huge fan of bon appetit he's like i saw your name on the notifications and i almost dropped my phone and he's like probably 20 now and when i was his nanny he was 10 and we would like cook food together and i would cook them filipino food so it's just really special to kind of see this full circle of journey our

Our roasted vegetables are done, the red bell peppers are perfectly cooked with a little bit of char on them. I'm going to grab a fork and just check the doneness on it. Find a fork you can see there's a little bit of color on the side and it cuts really easily it's got a little bit of crunch. Oh my gosh, it's so good roasted red bell peppers.

The carrots and potatoes are perfectly cooked too, they're delicious with still having bite to them. I'm happy, I'm going to check on the chicken as well because i think if we've timed everything correctly that it is ready to come out of the oven. Just be careful because the sauce and like the fat that's coming out of the chicken.

The chicken skin is actually looking so good, very tender, juicy it picked up the flavor of all that tomato sauce and you can see the sauce has reduced down smells so good. You can see our sofrito maintained its character in here and so it's really nice and chunky for our frittata um usually we'll add green peas to the dish, i like to add two different types of olives so i'm going to add some of these in here.

Oops fly away all of dark kalamata adds this pop of color oh my gosh it's so pretty. Now that our roasted vegetables actually come into play, I'm going to add our roasted red bell peppers and then from here I'm going to add our roasted carrots and potatoes at this moment would be the perfect time to return your chicken thighs back into the dish.

It looks like Christmas in a pot, oh it's so pretty. This is not our lola's afritada but this would be mel's afritada i think that they'd still be pretty proud seeing their food plated this way. Not that I'm gonna cry because that just made me want to cry oh man i just got like hella feels looking at this dish.

I think that like as filipino and Philippines Americans and filipino Americans there's so much for us to be able to share and there's just like so much of us reclaiming and taking pride in our food and to be able to look at our food and it be so beautiful and to be able to share it like this with our elders and our parents and our grandparents. So, it's pretty beautiful.

So I'm gonna take a bite out of it oh man all right chicken skin meat oh it's so good. Oh the veggies are perfectly cooked there's a nice bite to them. The fish sauce you can taste the tomato has reduced there's like acidity there's savoriness there's sweetness to the vegetables all that's missing is a bowl of rice oh my god it's so good i'm just gonna keep eating it's so good

"WEBVTTKind: captionsLanguage: enand that is the sound that you want to hear i can't really hear you the chicken's a little bit loud guys it's melissa i'm here in seattle washington and today we're going to be making a roasted chicken afritada chicken afritada is a filipino tomato based stew is super similar to this italian dish called chicken cacciatore it's got chicken there's always potatoes carrots tomato sauce and we're actually making it with fish sauce and soy sauce today normally when you make chicken afritada it's like a one pot kind of stew but today we're kind of breaking it down by browning the skin so we have a really nice crispy chicken skin which is like the best part of the dish and we're going to roast the veggies separately but to start with the base we're going to make a sofrito i lived in florence for almost five years and this is kind of the italian side of putting what i learned in italy and then applying it to this dish the rule of thumb for sofrito is two parts onion one part carrot one part celery cutting strips and then small little cubes you wanna cut everything the same size so that it cooks evenly so i'm just gonna use half of this yellow onion and then a good trick is to start along the radius but don't cut all the way to the top everything's still attached and then you're gonna get the same size as the carrots and the celery i'm actually gonna add a red bell pepper and some smashed garlic to it and then i've got about five cloves here how do you say garlic in italian allio and then olive oil is olio we can speak in italian if you want but i'll be really nervous so we're using um chicken thighs with the skin on and the bone in just because it adds a lot more flavor having the bones in the chicken and it's just really really good so i'm gonna season the skin side of the chicken first and then i'm gonna flip it around we're using johnny seasoning salt it's got paprika garlic black peppers and it's just really really good so they should give you a sponsorship i'm trying to get a sponsorship from johnny's seasonings but they don't have an instagram and they're based here in tacoma so if anyone is watching johnny johnny's seasoning salts musang would love to have you in their restaurant cast iron is hot nice and hot i'm gonna use some olive oil then i'm gonna put it skin side down and don't be afraid to use your tongs to press down on the chicken skin so it can really evenly color okay just going to cook it for a couple minutes on each side all right so the other side of the chicken looks like this and see how beautiful that color is and i'm going to place it in this with the skin side up yum all right so cast iron is still here you can see all this kind of wonderful juice that's in the skillet so i'm going to take our sofrito and you want to hear that sound and then i just use it i'm going to season it with some johnny's just so that we can layer this dish as we go there's just like a lot of nostalgia in this pan so i'm gonna add about a cup of chicken stock then i'm gonna add a can of diced tomatoes i'm gonna add three bay leaves here so right now this would be pretty italian i think in a sense but we're gonna make it filipino by adding our fish sauce and our silver silver sand soy sauce so i'm going to add about a tablespoon and then i'm going to add some fish sauce which actually in italy there's this thing called kolatura and it's anchovies that have been pressed and then you get this liquid from it so this would be like the filipino version of that it's always important to taste your food oh my gosh it's so good i'm actually going to add the chicken back into the pot now i'm gonna make sure that the chicken skin isn't covered with the sauce so that when we pull it out we're gonna have a really nice beautiful crispy chicken skin oh god see how strong i am not that strong um while that's cooking we're actually going to prep some veggies that you'd normally find in the chicken afritad as well but we're going to roast them separately just so we can really get the flavor out of the veggies and they don't get lost in the sauce so i've got some rainbow carrots here that we're gonna peel you're gonna cut it and then roll it having this kind of surface on the sheet tray will allow for a higher amount of caramelization so i've got heirloom potatoes here i'm going to cut these into quarters so they're kind of the same size as the carrots coat it nicely with the oil and then we're going to hit it with seasoning salt you can use your hands you can use a spoon but it's more fun to do this you want to make sure that you have ample space on your tray so that everything can get caramelized so we're going to roast red bell peppers as well but we're doing it separately from the potatoes and the carrots because it's a different cooking time and then i'm going to pop this in the oven too all right now we wait if i could do a shout out my i was a nanny when i was actually in culinary school in florence um i nannied these two boys named leo and cosimo and uh the first video that we did leo actually commented on the video and he's a huge fan of bon appetit he's like i saw your name on the notifications and i almost dropped my phone and he's like probably 20 now and when i was his nanny he was 10 and we would like cook food together and i would cook them filipino food so it's just really special to kind of see this full circle of journey our 10 minute timer went up and i'm gonna check on the red bell peppers i think that they're done so you can see there's a little bit of char i'm gonna grab a fork and just check the doneness on it find a fork you can see there's a little bit of color on the side and it cuts really easily it's got a little bit of crunch oh my gosh it's so good roasted red bell peppers 20 minute timer just went off for our carrots and our potatoes you can see here that our carrots and potatoes are perfectly cooked it's delicious it still has bite to it i'm happy i'm gonna check on the chicken actually too because i think if we've timed everything correctly that it is ready to come out of the oven just be careful because the sauce and like the fat that's coming out of the chicken i have two towels just to make sure that i can carry everything safely from here to there check out this beautiful chicken skin i'm actually going to take out the chicken very carefully make sure that you don't get sauce on that chicken skin you worked so hard for it's tender it's juicy it's picked up the flavor of all that tomato and you can see the sauce has reduced down smells so good you can see that our sofrito i mean like maintained its character in here and so it's really nice and chunky for our frittata um usually we'll add green peas to the dish i like to add two different types of olives so i'm gonna add some of these in here oops fly away all of dark kalamata adds this pop of color oh my gosh it's so pretty now the roasted vegetables actually come into play so i'm going to add our roasted red bell peppers and then from here i'm going to add our roasted carrots and potatoes at this moment would be the perfect time to return your chicken thighs back into the dish it looks like christmas in a pot oh it's so pretty this is not our lola's afritada but this would be mel's afritada i think that they'd still be pretty proud seeing their food plated this way not that i'm gonna cry because that just made me want to cry oh man i just got like hella feels looking at this dish i think that like as filipino and philippines americans and filipino americans there's so much for us to be able to share and there's just like so much of us reclaiming and taking pride in our food and to be able to look at our food and it be so beautiful and to be able to share it like this with our elders and our parents and our grandparents so it's pretty beautiful so i'm gonna take a bite out of it oh man all right chicken skin meat oh it's so good oh the veggies are perfectly cooked there's a nice bite to it the fish sauce you can taste the tomato has reduced there's like acidity there's savoriness there's sweetness to the vegetables all that's missing is a bowl of rice oh my god it's so good i'm just gonna keep eating it's so good homerand that is the sound that you want to hear i can't really hear you the chicken's a little bit loud guys it's melissa i'm here in seattle washington and today we're going to be making a roasted chicken afritada chicken afritada is a filipino tomato based stew is super similar to this italian dish called chicken cacciatore it's got chicken there's always potatoes carrots tomato sauce and we're actually making it with fish sauce and soy sauce today normally when you make chicken afritada it's like a one pot kind of stew but today we're kind of breaking it down by browning the skin so we have a really nice crispy chicken skin which is like the best part of the dish and we're going to roast the veggies separately but to start with the base we're going to make a sofrito i lived in florence for almost five years and this is kind of the italian side of putting what i learned in italy and then applying it to this dish the rule of thumb for sofrito is two parts onion one part carrot one part celery cutting strips and then small little cubes you wanna cut everything the same size so that it cooks evenly so i'm just gonna use half of this yellow onion and then a good trick is to start along the radius but don't cut all the way to the top everything's still attached and then you're gonna get the same size as the carrots and the celery i'm actually gonna add a red bell pepper and some smashed garlic to it and then i've got about five cloves here how do you say garlic in italian allio and then olive oil is olio we can speak in italian if you want but i'll be really nervous so we're using um chicken thighs with the skin on and the bone in just because it adds a lot more flavor having the bones in the chicken and it's just really really good so i'm gonna season the skin side of the chicken first and then i'm gonna flip it around we're using johnny seasoning salt it's got paprika garlic black peppers and it's just really really good so they should give you a sponsorship i'm trying to get a sponsorship from johnny's seasonings but they don't have an instagram and they're based here in tacoma so if anyone is watching johnny johnny's seasoning salts musang would love to have you in their restaurant cast iron is hot nice and hot i'm gonna use some olive oil then i'm gonna put it skin side down and don't be afraid to use your tongs to press down on the chicken skin so it can really evenly color okay just going to cook it for a couple minutes on each side all right so the other side of the chicken looks like this and see how beautiful that color is and i'm going to place it in this with the skin side up yum all right so cast iron is still here you can see all this kind of wonderful juice that's in the skillet so i'm going to take our sofrito and you want to hear that sound and then i just use it i'm going to season it with some johnny's just so that we can layer this dish as we go there's just like a lot of nostalgia in this pan so i'm gonna add about a cup of chicken stock then i'm gonna add a can of diced tomatoes i'm gonna add three bay leaves here so right now this would be pretty italian i think in a sense but we're gonna make it filipino by adding our fish sauce and our silver silver sand soy sauce so i'm going to add about a tablespoon and then i'm going to add some fish sauce which actually in italy there's this thing called kolatura and it's anchovies that have been pressed and then you get this liquid from it so this would be like the filipino version of that it's always important to taste your food oh my gosh it's so good i'm actually going to add the chicken back into the pot now i'm gonna make sure that the chicken skin isn't covered with the sauce so that when we pull it out we're gonna have a really nice beautiful crispy chicken skin oh god see how strong i am not that strong um while that's cooking we're actually going to prep some veggies that you'd normally find in the chicken afritad as well but we're going to roast them separately just so we can really get the flavor out of the veggies and they don't get lost in the sauce so i've got some rainbow carrots here that we're gonna peel you're gonna cut it and then roll it having this kind of surface on the sheet tray will allow for a higher amount of caramelization so i've got heirloom potatoes here i'm going to cut these into quarters so they're kind of the same size as the carrots coat it nicely with the oil and then we're going to hit it with seasoning salt you can use your hands you can use a spoon but it's more fun to do this you want to make sure that you have ample space on your tray so that everything can get caramelized so we're going to roast red bell peppers as well but we're doing it separately from the potatoes and the carrots because it's a different cooking time and then i'm going to pop this in the oven too all right now we wait if i could do a shout out my i was a nanny when i was actually in culinary school in florence um i nannied these two boys named leo and cosimo and uh the first video that we did leo actually commented on the video and he's a huge fan of bon appetit he's like i saw your name on the notifications and i almost dropped my phone and he's like probably 20 now and when i was his nanny he was 10 and we would like cook food together and i would cook them filipino food so it's just really special to kind of see this full circle of journey our 10 minute timer went up and i'm gonna check on the red bell peppers i think that they're done so you can see there's a little bit of char i'm gonna grab a fork and just check the doneness on it find a fork you can see there's a little bit of color on the side and it cuts really easily it's got a little bit of crunch oh my gosh it's so good roasted red bell peppers 20 minute timer just went off for our carrots and our potatoes you can see here that our carrots and potatoes are perfectly cooked it's delicious it still has bite to it i'm happy i'm gonna check on the chicken actually too because i think if we've timed everything correctly that it is ready to come out of the oven just be careful because the sauce and like the fat that's coming out of the chicken i have two towels just to make sure that i can carry everything safely from here to there check out this beautiful chicken skin i'm actually going to take out the chicken very carefully make sure that you don't get sauce on that chicken skin you worked so hard for it's tender it's juicy it's picked up the flavor of all that tomato and you can see the sauce has reduced down smells so good you can see that our sofrito i mean like maintained its character in here and so it's really nice and chunky for our frittata um usually we'll add green peas to the dish i like to add two different types of olives so i'm gonna add some of these in here oops fly away all of dark kalamata adds this pop of color oh my gosh it's so pretty now the roasted vegetables actually come into play so i'm going to add our roasted red bell peppers and then from here i'm going to add our roasted carrots and potatoes at this moment would be the perfect time to return your chicken thighs back into the dish it looks like christmas in a pot oh it's so pretty this is not our lola's afritada but this would be mel's afritada i think that they'd still be pretty proud seeing their food plated this way not that i'm gonna cry because that just made me want to cry oh man i just got like hella feels looking at this dish i think that like as filipino and philippines americans and filipino americans there's so much for us to be able to share and there's just like so much of us reclaiming and taking pride in our food and to be able to look at our food and it be so beautiful and to be able to share it like this with our elders and our parents and our grandparents so it's pretty beautiful so i'm gonna take a bite out of it oh man all right chicken skin meat oh it's so good oh the veggies are perfectly cooked there's a nice bite to it the fish sauce you can taste the tomato has reduced there's like acidity there's savoriness there's sweetness to the vegetables all that's missing is a bowl of rice oh my god it's so good i'm just gonna keep eating it's so good homerand that is the sound that you want to hear i can't really hear you the chicken's a little bit loud guys it's melissa i'm here in seattle washington and today we're going to be making a roasted chicken afritada chicken afritada is a filipino tomato based stew is super similar to this italian dish called chicken cacciatore it's got chicken there's always potatoes carrots tomato sauce and we're actually making it with fish sauce and soy sauce today normally when you make chicken afritada it's like a one pot kind of stew but today we're kind of breaking it down by browning the skin so we have a really nice crispy chicken skin which is like the best part of the dish and we're going to roast the veggies separately but to start with the base we're going to make a sofrito i lived in florence for almost five years and this is kind of the italian side of putting what i learned in italy and then applying it to this dish the rule of thumb for sofrito is two parts onion one part carrot one part celery cutting strips and then small little cubes you wanna cut everything the same size so that it cooks evenly so i'm just gonna use half of this yellow onion and then a good trick is to start along the radius but don't cut all the way to the top everything's still attached and then you're gonna get the same size as the carrots and the celery i'm actually gonna add a red bell pepper and some smashed garlic to it and then i've got about five cloves here how do you say garlic in italian allio and then olive oil is olio we can speak in italian if you want but i'll be really nervous so we're using um chicken thighs with the skin on and the bone in just because it adds a lot more flavor having the bones in the chicken and it's just really really good so i'm gonna season the skin side of the chicken first and then i'm gonna flip it around we're using johnny seasoning salt it's got paprika garlic black peppers and it's just really really good so they should give you a sponsorship i'm trying to get a sponsorship from johnny's seasonings but they don't have an instagram and they're based here in tacoma so if anyone is watching johnny johnny's seasoning salts musang would love to have you in their restaurant cast iron is hot nice and hot i'm gonna use some olive oil then i'm gonna put it skin side down and don't be afraid to use your tongs to press down on the chicken skin so it can really evenly color okay just going to cook it for a couple minutes on each side all right so the other side of the chicken looks like this and see how beautiful that color is and i'm going to place it in this with the skin side up yum all right so cast iron is still here you can see all this kind of wonderful juice that's in the skillet so i'm going to take our sofrito and you want to hear that sound and then i just use it i'm going to season it with some johnny's just so that we can layer this dish as we go there's just like a lot of nostalgia in this pan so i'm gonna add about a cup of chicken stock then i'm gonna add a can of diced tomatoes i'm gonna add three bay leaves here so right now this would be pretty italian i think in a sense but we're gonna make it filipino by adding our fish sauce and our silver silver sand soy sauce so i'm going to add about a tablespoon and then i'm going to add some fish sauce which actually in italy there's this thing called kolatura and it's anchovies that have been pressed and then you get this liquid from it so this would be like the filipino version of that it's always important to taste your food oh my gosh it's so good i'm actually going to add the chicken back into the pot now i'm gonna make sure that the chicken skin isn't covered with the sauce so that when we pull it out we're gonna have a really nice beautiful crispy chicken skin oh god see how strong i am not that strong um while that's cooking we're actually going to prep some veggies that you'd normally find in the chicken afritad as well but we're going to roast them separately just so we can really get the flavor out of the veggies and they don't get lost in the sauce so i've got some rainbow carrots here that we're gonna peel you're gonna cut it and then roll it having this kind of surface on the sheet tray will allow for a higher amount of caramelization so i've got heirloom potatoes here i'm going to cut these into quarters so they're kind of the same size as the carrots coat it nicely with the oil and then we're going to hit it with seasoning salt you can use your hands you can use a spoon but it's more fun to do this you want to make sure that you have ample space on your tray so that everything can get caramelized so we're going to roast red bell peppers as well but we're doing it separately from the potatoes and the carrots because it's a different cooking time and then i'm going to pop this in the oven too all right now we wait if i could do a shout out my i was a nanny when i was actually in culinary school in florence um i nannied these two boys named leo and cosimo and uh the first video that we did leo actually commented on the video and he's a huge fan of bon appetit he's like i saw your name on the notifications and i almost dropped my phone and he's like probably 20 now and when i was his nanny he was 10 and we would like cook food together and i would cook them filipino food so it's just really special to kind of see this full circle of journey our 10 minute timer went up and i'm gonna check on the red bell peppers i think that they're done so you can see there's a little bit of char i'm gonna grab a fork and just check the doneness on it find a fork you can see there's a little bit of color on the side and it cuts really easily it's got a little bit of crunch oh my gosh it's so good roasted red bell peppers 20 minute timer just went off for our carrots and our potatoes you can see here that our carrots and potatoes are perfectly cooked it's delicious it still has bite to it i'm happy i'm gonna check on the chicken actually too because i think if we've timed everything correctly that it is ready to come out of the oven just be careful because the sauce and like the fat that's coming out of the chicken i have two towels just to make sure that i can carry everything safely from here to there check out this beautiful chicken skin i'm actually going to take out the chicken very carefully make sure that you don't get sauce on that chicken skin you worked so hard for it's tender it's juicy it's picked up the flavor of all that tomato and you can see the sauce has reduced down smells so good you can see that our sofrito i mean like maintained its character in here and so it's really nice and chunky for our frittata um usually we'll add green peas to the dish i like to add two different types of olives so i'm gonna add some of these in here oops fly away all of dark kalamata adds this pop of color oh my gosh it's so pretty now the roasted vegetables actually come into play so i'm going to add our roasted red bell peppers and then from here i'm going to add our roasted carrots and potatoes at this moment would be the perfect time to return your chicken thighs back into the dish it looks like christmas in a pot oh it's so pretty this is not our lola's afritada but this would be mel's afritada i think that they'd still be pretty proud seeing their food plated this way not that i'm gonna cry because that just made me want to cry oh man i just got like hella feels looking at this dish i think that like as filipino and philippines americans and filipino americans there's so much for us to be able to share and there's just like so much of us reclaiming and taking pride in our food and to be able to look at our food and it be so beautiful and to be able to share it like this with our elders and our parents and our grandparents so it's pretty beautiful so i'm gonna take a bite out of it oh man all right chicken skin meat oh it's so good oh the veggies are perfectly cooked there's a nice bite to it the fish sauce you can taste the tomato has reduced there's like acidity there's savoriness there's sweetness to the vegetables all that's missing is a bowl of rice oh my god it's so good i'm just gonna keep eating it's so good homer\n"