October 18, 2021


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How to make Hen Afritada (video clip)

Be part of Chef Melissa Miranda as she will make Rooster Afritada. This tomato-based Filipino stew marries hearty veggies, peas, and olives with tender rooster thighs. To amplify the flavors and retain the rooster pores and skin crispy, Melissa roasts the hen individually from the veg, reuniting them just ahead of plating.


For the chicken: 1 carrot, finely chopped 1 celery stalk, finely chopped ½ big yellow onion, finely chopped 1 red bell pepper, finely chopped 5 garlic cloves, roughly chopped 2 Tbsp. olive oil 4-6 pores and skin-on, bone-in hen thighs (about 2 lb.) 1 cup chicken inventory 1 14.5-oz. can diced tomatoes 3 bay leaves 1 Tbsp. soy sauce 1 Tbsp. fish sauce Johnny’s seasoning salt For the roasted vegetables: 4 small carrots, roll slash 8 oz. heirloom potatoes, quartered 2 medium crimson bell pepper, seeded, lower into chunk measurement pieces ½ cup olive oil Johnny’s seasoning salt To complete: ½ cup frozen eco-friendly peas ¼ cup Castelvetrano olives, pitted ¼ cup Kalamata olives, pitted

Test out the entire movie and see prior cooking video clips beneath.

Online video BREAKDOWN

:57 Prep soffritto 2:47 Brown hen 3:24 Prepare dinner soffritto 3:39 Make sauce 4:44 Roast rooster at 425° until finally accomplished, about 45 minutes 4:56 Prep veg for stew 5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots 7:48 Clear away chicken 8:15 Include peas, olives 8:35 Insert roasted veg, hen to stew 8:59 Plating 9:43 Tasting

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