Make this hearty Chicken Afritada for dinner and enjoy the leftovers for lunch the next day! This Filipino stew features chicken (or pot roast), vegetables, and a savory sauce.
Season protein with salt and pepper. In a heavy pan, heat olive oil and add in chicken/pot roast pieces. Sauté for a few minutes until meat is nicely browned on both sides. Add in garlic and cook for about a minute or until fragrant. Add in rice wine vinegar. Sprinkle in seasoning packet. Add in stock, cover and simmer for about 10 minutes. Add carrots, red bell pepper, soy sauce, and potatoes; cover and cook for another 10 minutes or until potatoes are tender. Add in cornstarch slurry (1 tablespoon cornstarch mixed with 1 cup of cold water) and bring to a boil. This will make it really saucy and somewhat thicker. Once at a boil, lower the heat to low and add in green peas. Serve with steamed rice. Enjoy!
