Classic Filipino Chicken Afritada with Bell Peppers and Potatoes

Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces until lightly browned on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.

In the same pot, reduce heat to medium. Add the minced garlic and chopped onion, sautéing until fragrant and softened, about 3-5 minutes.

Return the seared chicken to the pot. Pour in the 15-ounce can of tomato sauce and 1 cup of water. Bring the mixture to a simmer.

Add the cubed potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well, then cover the pot and let it simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender.

Stir in the sliced red bell pepper and green bell pepper. Continue to simmer, uncovered, for another 5-7 minutes, or until the bell peppers are tender-crisp and the sauce has slightly thickened.

Taste and adjust seasoning if necessary. Serve hot with steamed white rice.