Chicken & Pork Apretada

                             Chicken & Pork Apretada

Categories: Ethnic, Asian, Phillipino, Pork, Poultry

Yield: 4 servings

2 1/2 lb chicken cut in pieces
1 lb pork cubed 1 1/2"
salt & pepper to taste
flour as needed
vegetable oil
1 ea onion chopped
1 ea tomato chopped
4 oz can of tomato sauce
2 ea garlic cloves minced garlic
2 c  water
1 ea bayleaf
1 tb oregano chopped
1 ea bell pepper cubed 1/2"s
3 ea potatoes cubed 2"
2/3 cup frozen peas
3 tb pimento cubed 1/4"

Dust chicken & pork pieces in flour, salt & pepper.
Brown quickly in hot oil.
Saute garlic, onions, tomatoes & tomato sauce in separate pot.
Pour 2 cups water & allow to come to a boil.
Add browned chicken, pork, bayleaf, oregano & bell pepper.
Simmer for 30 mins until tender.
Add potatoes & cook until tender.
Add salt & pepper according to taste.
Thicken sauce by adding flour dissolved in water to pot.
Add peas & pimento then cook for 3 mins. more.
Serve over rice.

ORIGIN: Pilar Mangnan, Angeles City-PI, circa 1995