Sorry for the lack of outfitey post, but to compensate with that I came up with recipes I’d like to share with all of you. I’m no master chef not even gonna classify myself as a fanatic of the skill but I like cooking. My mom is kapampangan and she’s a really great cook not because she’s my mom but because she really does have a knack and the skill when it comes to creating yummy and wonderful dishes.
So now that I’m a mom myself, my attempt to cook edible food for my family has been by far a success. But I know I have a long way to go when it comes to cooking and perfecting dishes that I’ve come to learn and that my family has come to love. Today’s recipe is the very first dish I cooked since we moved to our new apartment. You all know by now that chicken is my favorite so no, I’m not biased at all. *grins & winks*
In Jenni Epperson’s words, here’s wachunid:
Pardon the lack of exact measurements, I am my mom’s daughter. We like to cook using our palette and do the plus-minus of ingredients along the way, I know it’s a bad habit.
ingredients: chicken (I prefer boneless chicken thighs), two packs of tomato sauce, a broth cube/a cup of chicken stock (if you prefer), carrots, potatoes (this’ll depend on how many you want to put), red bell peppers, oil, garlic and onion,plus salt and pepper to taste (not in the picture).
Chop the onion and garlic, clean the chicken (by rubbing it with rock salt), peel the carrots & potato and chop it by four (wedge), and cut the red bell pepper into strips.
Heat oil in a pot or pan then sauté garlic and onion.
Put the chicken, sauté until its slightly brown.
Add the tomato sauce and broth cube (you can dissolve it in a cup of water) and bring to boil for about 15-20 minutes. Then drop in the red bell pepper strips and let it boil for another 2 minutes to release its flavor.
Chicken Afritada in under 30 minutes preparation and cooking with just 3 easy peasy steps.
My husband and daughter Gabbie liked it naman, heehee so I guess that’s good enough. Okay, my featured recipes are just the basic. I’ll try my very best to come up with gourmet dishes but for now, let’s stick to the classics.
Hey, feel free to share your recipes or your version by commenting on this post okay? *winks*