Chicken Afritada (Spanish-style Chicken Stew) #TasteRiserva
Bertolli has a new way to make your favorite dish pop with incredible flavors. New Bertolli Riserva features imported specialty ingredients paired with ideal complementary flavors in order to create a collection of unique, delicious sauces. With ingredients like asiago cheese, artichokes, and truffle oil, just to name a few, you can add a tasty twist to your next meal. Pick up Bertolli Riserva now at Target. Want to taste it before you buy? Look out for sampling events in your local Super Target.
I took Bertolli Riserva Marinara to recreate this Filipino dish called Chicken Afritada made with chicken thighs, onions, garlic, carrots, potatoes, peppers, olives and green peas for a hearty dinner. You might think that an Italian-style sauce is not a good pairing with an Asian-Spanish fusion dish, but Bertolli Riserva Marinara is crafted to deliver an exceptional tomato taste with a touch of imported cheese, Bertolli Riserva’s Marinara uses only the finest ingredients.
§ A special blend of vine-ripened, freshly crushed tomatoes from our farms in California
§ Freshly crushed garlic
§ Imported Parmigiano-Reggiano cheese
§ Imported Extra Virgin Olive Oil
§ No artificial colors, flavors, or preservatives
- 1 tablespoon olive oil
- 1 medium Spanish onion, chopped
- 2 cloves garlic, chopped
- 4 chicken thighs, skin on
- 1 teaspoon kosher salt
- 1 cup large chopped potato
- 1 cup large chopped carrots
- 1/2 cup diced red bell peppers
- 1.2 jar Bertolli Riserva Marinara
- 1/4 cup Spanish pimento stuffed green olives
- 1/4 cup frozen peas
Heat a large skillet to medium-high heat with olive oil. Pat the chicken thighs dry and season each piece with 1/4 teaspoon of salt and sprinkle of paprika. Brown in the pan until skin is golden brown. It will not be cooked all the way through. After all the chicken has a golden brown and crispy skin, take it off the heat. There may be excess fat and oil in the pan, so discard extra fat and only keep about 1-2 tablespoons in the pan.
Then, add all the vegetables except for the olives and green peas. Toss together and pour 1/2 jar of Bertolli Riserva Marinara sauce. Scrape the bits and pieces on the bottom of the pan with a wooden spoon to lift all the flavors up into the sauce.
Add the chicken thighs back in along with any of the juices that may have been on the plate.Then, add the olives and let simmer together, on low and covered. Occasionally, uncover and stir gently making sure the chicken is being covered in the sauce and cooking all the way through. Simmer for about 25 minutes.
After 20-25 minutes, check to make sure the chicken is cooked all the way through, scrape the bottom of the pan and add the frozen green peas. Stir and simmer for another 5 minutes.
Serve over rice or with your favorite sides.
See this New York Style Shrimp Recipe from Bertolli Riserva:
New Bertolli Riserva collection of sauces:
o Bertolli® Riserva Balsamic Vinegar & Caramelized Onions Sauce
o Bertolli® Riserva Porcini Mushrooms with Truffle Oil
o Bertolli® Riserva Asiago Cheese & Artichokes Sauce
o Bertolli® Riserva Marinara with Parmigiano-Reggiano Sauce