Chicken Afritada

I took Bertolli Riserva Marinara to recreate this Filipino dish called Chicken Afritada made with chicken thighs, onions, garlic, carrots, potatoes, peppers, olives and green peas for a hearty dinner.


  • 1 tablespoon olive oil
  • 1 medium Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 4 chicken thighs, skin on
  • 1 teaspoon kosher salt
  • Paprika
  • 1 cup large chopped potato
  • 1 cup large chopped carrots
  • 1/2 cup diced red bell peppers
  • 1.2 jar Bertolli Riserva Marinara
  • 1/4 cup Spanish pimento stuffed green olives
  • 1/4 cup frozen peas

Heat a large skillet to medium-high heat with olive oil. Pat the chicken thighs dry and season each piece with 1/4 teaspoon of salt and sprinkle of paprika. Brown in the pan until skin is golden brown. It will not be cooked all the way through. After all the chicken has a golden brown and crispy skin, take it off the heat. There may be excess fat and oil in the pan, so discard extra fat and only keep about 1-2 tablespoons in the pan.

Then, add all the vegetables except for the olives and green peas. Toss together and pour 1/2 jar of Bertolli Riserva Marinara sauce. Scrape the bits and pieces on the bottom of the pan with a wooden spoon to lift all the flavors up into the sauce.

Add the chicken thighs back in along with any of the juices that may have been on the plate.Then, add the olives and let simmer together, on low and covered. Occasionally, uncover and stir gently making sure the chicken is being covered in the sauce and cooking all the way through. Simmer for about 25 minutes.

After 20-25 minutes, check to make sure the chicken is cooked all the way through, scrape the bottom of the pan and add the frozen green peas. Stir and simmer for another 5 minutes.

Serve over rice or with your favorite sides.

This recipe is originally from MommaCuisine

Kofta Meatballs with Flatbread and Mint Yogurt

These spicy Middle Eastern lamb kofta meatballs make a great midweek supper with flatbread. Kofta is ground meat, mixed with onion and fresh herbs like parsley, and seasoned delicately with a few spices. There are many versions of Kofta. Here’s my favorite recipe of the Indian kofta with mint yogurt and flatbread.


  • 500g lamb mince
  • 3 tbsp tikka curry paste
  • 2 tbsp mango chutney
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
  • 225g Greek-style yogurt
  • 1 ½ tbsp mint sauce
  • 8 flatbreads
  • 4 tomatoes, sliced
  • 2 Little Gem lettuces, shredded


In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan – you shouldn’t need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins – be careful as they are quite fragile.

Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

This recipe is from BBCgoodfood.