I was supposed to do a tried and tested Chicken Afritada for dinner till I realized too late that I was missing a crucial ingredient: red bellpepper. With everything prepared, no back up dish and a hungry husband half an hour away from home, I had to think outside the box and improvise. I remembered I had a couple bottles of spice mix we brought back from Montreal's famous charcuterie. Schwartz's offered two different herb mixes for poultry and another for meat. I figured I couldn't go wrong with that mix and decided to just throw in the veggies along with the cut up pieces of chicken breast. I must've put in too much spices because it came out a tad spicy but it had amazing flavor that even the potatoes and carrots were infused with it. What started out as an experiment under time pressure turned out to be a repeatable dish that'll take half an hour tops to make.
Ingredients:
1/2 lb chicken breasts, cubed or sliced into bite size pieces
1 big potato, cubed into 1" pieces
1 carrot, julienne in 1" pieces
1-2 Tbsps of Schwartz's Poultry Herb Mix (depending on how spicy you want it to be, more if desired)
1 Tbsp patis or fish sauce
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
Procedure:
Marinate chicken breasts with half of the spice mix. Set aside.
With pan on medium heat, pour olive oil in. When heated, saute first garlic then onion. Then add chicken with a little hot water or chicken stock, if needed. Don't let chicken stick to pan. Then add vegetables and patis.
Let simmer for 15 minutes or until veggies are half cooked. Add more spice as desired. Serve immediately.
Ingredients:
1/2 lb chicken breasts, cubed or sliced into bite size pieces
1 big potato, cubed into 1" pieces
1 carrot, julienne in 1" pieces
1-2 Tbsps of Schwartz's Poultry Herb Mix (depending on how spicy you want it to be, more if desired)
1 Tbsp patis or fish sauce
1 Tbsp extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
Procedure:
Marinate chicken breasts with half of the spice mix. Set aside.
With pan on medium heat, pour olive oil in. When heated, saute first garlic then onion. Then add chicken with a little hot water or chicken stock, if needed. Don't let chicken stick to pan. Then add vegetables and patis.
Let simmer for 15 minutes or until veggies are half cooked. Add more spice as desired. Serve immediately.
