Skillet-Roasted Chicken Afritada

Name: Skillet-Roasted Chicken Afritada
Cuisine: Asian
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

Instructions

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda's modern take on chicken afritada.

Updated at: Wed, 11 Feb 2026 17:24:52 GMT