Roasted Chicken Afritada
Ingredients: chicken thighs, Johnny's seasoning salt, olive oil, carrot, celery · 50 min cook time · 550kcal · ₩28,100
Ingredients
5ea chicken thighs, 1to taste Johnny's seasoning salt, 2tbsp olive oil, 1ea carrot, 1줄기 celery, 0.5ea yellow onion, 2ea red bell pepper, 5ea garlic, 1cup chicken stock, 1캔 diced tomatoes, 3ea bay leaves, 1tbsp soy sauce, 1tbsp fish sauce, 0.5cup green peas, 0.5cup pitted Castelvetrano green olives, 0.5cup pitted Kalamata olives, 3ea rainbow carrots, 5ea air-loom potatoes
Instructions
1. Season the chicken thighs with seasoning salt on both sides.
2. Brown the chicken thighs skin-side down in a hot cast-iron skillet with olive oil until golden, then transfer them to a baking dish.
3. Finely dice the onion, carrot, celery, red bell pepper, and garlic to make the soffritto.
4. Sauté the soffritto in the same skillet with the leftover chicken drippings, season with seasoning salt, and pour in chicken stock and diced tomatoes.
5. Add bay leaves, soy sauce, and fish sauce to the skillet, and let the sauce simmer.
6. Return the chicken thighs to the skillet, keeping the skin above the sauce, and bake in the oven at 425°F.
7. Chop and peel the rainbow carrots and potatoes, toss with olive oil and seasoning salt, and roast them on a sheet tray in the oven.
8. Roast separate red bell pepper pieces on a baking sheet in the oven.
9. Remove the chicken from the oven and set aside. Stir green peas, green olives, and Kalamata olives into the reduced tomato sauce.
10. Add the roasted bell peppers, carrots, and potatoes into the stew, then place the crispy chicken thighs back on top.
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