Name: Skillet-Roasted Chicken Afritada
Yield: 4–6 servings
Ingredients: 2 lb. skin-on, bone-in chicken thighs (4–6); Johnny’s Seasoning Salt or kosher salt; Freshly ground black pepper (optional); 1 Tbsp. extra-virgin olive oil; 1½ medium red bell peppers, ½ finely chopped, 1 cut into 1" pieces; 1 medium onion, finely chopped; 3 medium carrots, peeled, 1 finely chopped, 2 sliced on a diagonal 1½" thick; 2 celery stalks, finely chopped; 5 garlic cloves, coarsely chopped; 3 bay leaves; 1 14.5-oz can diced tomatoes; 1 cup low-sodium chicken broth; 1 Tbsp. fish sauce; 1 Tbsp. soy sauce; 12 oz. heirloom or regular baby potatoes, scrubbed, halved; 3 Tbsp. vegetable oil, divided; ½ cup frozen thawed peas; ½ cup pitted mixed olives, preferably Castelvetrano and Kalamata

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Photograph by Isa Zapata. Food Styling by Micah Morton. Prop Styling by Paige Hicks

Chef Melissa Miranda’s version of chicken afritada, a popular Filipinx stew, isn’t her lola’s afritada—and that’s totally okay with her. The chicken and hearty vegetables that comprise afritada are often stewed together, but here Miranda cooks each element of the dish separately and then combines them in a skillet. The reward for all your effort is a sublime mixture of textures in every bite: crispy-skinned chicken, tender-but-not-mushy vegetables, and velvety stewed tomatoes. “This is a dish I grew up eating and is one of my go-to comfort foods,” she says. “Although it’s not as recognizable as chicken adobo, it’s definitely close to the hearts of my team and myself.”

Watch Melissa make this recipe on our YouTube channel.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Cutting Board
$10 At IKEA
Chef's Knife
$60 At Amazon
Tongs
$18 $14 At Amazon

Recipe notes

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