Afritada

Fry the potatoes and carrots, cut into chunks, in the oil until lightly golden and set aside. This keeps them whole during the braise.

Brown the bone-in chicken thigh pieces in the same oil.

Chop the onion and crush the garlic, add them and cook until soft.

Pour in the tomato sauce or passata, the fish sauce, soy sauce, bay leaves and 250 ml of the water. Cover and simmer for 25 minutes.

While the stew simmers, rinse the rice and cook it with the remaining 600 ml of water, covered, over low heat for 15 minutes, then leave it to rest off the heat for 10 minutes.

Return the potatoes and carrots and cook for 15 minutes, until they are tender and the chicken juices run clear with no pink at the bone.

Add the peppers, cut into strips, and the peas for the last 5 minutes so they keep their colour.

Check the seasoning and serve with the cooked rice.