Chicken afritada in fresh tomatoes

Ingredients

• kilo of chicken wings, cleaned, washed and cut up to serving sizes as shown above.
• 1 tableqspoon of oil
• 2 gloves garlic, minced
• The other ingredients: about
• 4 pieces large very fresh ripe tomatoes, washed and roughly chopped,
• 4 gloves garlic, peeled and minced,
• 1 onion, peeled and chopped,
• 1 piece green bell pepper (red should have been better),
• julienned,
• 2 pieces potato, peeled,
• halve and cut into ¼ inch thick,
• 1 carrot, peeled and cut into ¼ inch thick as well
• a cup of cooked green peas.
• 2 tablespoons vegetable oil,
• 1 tablespoons soy sauce,
• 1 teaspoon ground pepper,
• 1 teaspoon salt, or to taste
• 2 cups of good broth or hot water

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Preparation

• The first step is to lightly fry the meat to remove any unwanted smell. In a wok or thick pan, heat up about 1 tableqspoon of oil. Add about 2 gloves garlic, minced. Add in the chicken pieces and fry for several minutes until the meat lightly seared. Transfer in a bowl and set aside.
• Meanwhile prepare the other ingredients. In the same wok or thick pan, heat the oil. Sauté the garlic followed by onion.
• When onion is translucent, add in chopped tomatoes and continue cooking until the tomatoes has caramelized and mushy.
• Add the green peas and bell pepper followed by the chicken wings. Continue sautéing then add the soy sauce. Season with salt and pepper and finally add the broth and continue stewing.
• Taste the sauce and adjust the seasonings. Add in the potatoes and carrots and continue simmer on low heat until the meat and veggies are fork tender.
• When the sauce is reduced and slightly creamy it's done. Transfer in a large bowl and serve immediately.