Comments on: Apritadang Manok / Chicken Saute with Tomatoes, etc.

By: Evelyn

Evelyn — Sun, 09 Nov 2008 18:46:32 +0000

good, i’m not just imagining things… one can actually make apritada(pinoy / carinderia version) with just achuete instead of tomato sauce. that’s what a vaguely remember from my childhood and that is what i wanted to introduce to my boyfriend. but he insisted that i need tomato sauce to make afritada, period! hah! :)

By: Liz

Liz — Mon, 27 Aug 2007 11:54:14 +0000

When there’s is ” TULUNGAN” for the wedding feast in our province, I usually watch how they cook. Normally, about 20 kls. were cooked ata. After they marinate it they put some space in the middle of the basin para daw makahinga yung ulam.LOL And I have noticed and even it is my Lolo’s way to use atchuete instead of tomato sauce.. But it tastes great talaga!

By: Marketman

Marketman — Mon, 13 Nov 2006 12:11:52 +0000

kikay, glad the recipes worked out… there are over 200 more in the archives… :)

By: kikay

kikay — Mon, 13 Nov 2006 09:29:01 +0000

I tried this recipe last weekend along with the Adobo with Duhat balsamic vinegar. Both turned out great. I felt like a culinary goddess! It’s the first time I trusted my instinct and senses instead of sticking to a measured recipe. Thanks for inspiring me!

By: goodtimer

goodtimer — Fri, 13 Oct 2006 14:05:33 +0000

Another dish cooked by my in-laws differently (different from the tomato-based sauce everybody are used to): they don’t use tomato sauce in their afritada! They cook afritada by sauteeing garlic, onion quarters and red pepper chunks, pork and shrimp (with tails on), adding shrimp and pork broth (from shrimp heads and parboiled pork), flavoring with fish sauce, simmering well to blend the flavors of pork and shrimp. Then finally fried potatoes are mashed in the sauce to thicken it, and some fried tomatoes left unmashed. Surprisingly even in the abscence of tomato sauce, the dish tastes like Afritada! Probably from the blend of red peppers and potatoes, and the shrimps are an added treat!

By: Veronica

Veronica — Wed, 11 Oct 2006 19:26:17 +0000

Yep, I used to put ketchup on everything as a kid. I miss this from back home. Will try your recipe soon. I remember our cook used to put liver sauce (pate) in it. Have you ever tried that variation?

By: kaye

kaye — Wed, 11 Oct 2006 16:36:21 +0000

one of the very first few dishes i learned to cook when i was still in high school. I would pester my lola to teach me how to cook and she one day allowed me to cook apritada with her just looking over my shoulder. it turned out good and eversince my lola would teach me dishes which up til now i am using to feed my family and satisfy my longing for my lola..i love mashing the potatoes on my plate and adding some of the sauce to it, instant mashed potatoes with a twist!! hehehe!!

By: wil-b cariaga

wil-b cariaga — Wed, 11 Oct 2006 15:17:35 +0000

I just cooked callos for lunch, I really don’t have the recipe but I think it’s close to afritada, with the addition of garbanzos. . .well it turned out good though. . . hehe

By: Larees

Larees — Wed, 11 Oct 2006 14:55:38 +0000

This is also a favorite of mine.

By: gonzo

gonzo — Wed, 11 Oct 2006 14:28:04 +0000

Haha i do the same variations (eg EVO/paprika vs veg oil/patis)in the recipe for the exact same reasons as MM’s. except i have one other variation: the addition of either siling haba or labuyo and pimientos (or chargrilled black and then peeled capsicum slices).

There is a Turkish version that’s equally interesting involving chicken and eggplant, served with yogurt on the side. In fact Turkish everyday food (other than kebabs) is strikingly similar in taste and appearance to pinoy food. Try visiting Turkey on your next trip– interesting places, very good food that is familiar to pinoys, believe it or not.

oh and i believe it’s apritada for pinoys and fritada for spaniards. ..if you ask me, apritada is pretty close to the spanish dish pollo al chilindron (chicken w capsicums) as well. indeed, i would say that pollo al chilindron probably served as the original inspiration for our pinoy apritada.