Apritada [Stewed Chicken in tomato sauce]

CHICKEN APRITADA

Serves. 4-6
1 (3 lb) chicken
1 tablespoons butter
1 tablespoon olive oil
5 cloves garlic, peeled and crushed
1 large onion, finely sliced
3 [1-1/2 cup]ripe tomatoes, diced
1-1/2 teaspoons salt
1/2 teaspoon black pepper
2 pcs. bay leaf
1 cup hot chicken stock
1/2 lb new potatoes, scrubbed
1 red bell pepper
1 green bell pepper


Cut chicken into serving pieces. Take the neck. back and wing tips, place in a pot. Cover with water. Add an onion & make stock.

Salt & pepper chicken pieces, set aside. Heat large frying pan, add butter & olive oil. Fry chicken pieces and brown on both sides. Fry in batches, and do not crowd frying pan . When all chicken pieces has been fried, set aside in a plate. Take off excess oil, leaving about 2 tbsp. oil on frying pan. Fry garlic and onion until onion is soft. Add bay leaves, tomatoes, chicken pieces and stock, cover and cook on medium heat until chicken is half done [about 20 mins.]. Add potatoes (if they are large, halve or quarter) and bell peppers, cut into strips.

Cook until potatoes are tender [about another 15-20 mins.] Season with more salt & pepper if needed. Serve hot with steamed rice.