This Rustic Chicken Afritada with Garden Vegetables is a slow cooker treasure! Tender chicken simmers with garden-fresh zucchini, tomatoes, and carrots in a light tomato broth. A healthy, flavorful breakfast twist on a Filipino favorite, it’s perfect with a fried egg or toast—cozy, wholesome, and ready when you are!
Recipe Tips and Tricks
- Fresh Veggies: Use garden or farmers’ market produce for peak flavor—chop uniformly for even cooking.
- Light Broth: Skip heavy thickeners to keep it breakfast-friendly—let the veggies shine.
- Overnight Ease: Cook on low while you sleep—wake up to a ready meal.
- Zucchini Timing: Add it late to avoid mushiness—keeps that rustic texture.
- Season Simply: Taste before serving—adjust salt or herbs to let the garden flavors pop.
Why You’ll Love This Recipe
You’re going to fall head over heels for this Rustic Chicken Afritada with Garden Vegetables—it’s a slow cooker breakfast revelation! You’ll love how it takes the soul-warming essence of Filipino Afritada and gives it a fresh, garden-inspired twist that’s perfect for starting your day on a healthy, hearty note. The crockpot works its magic overnight, turning lean chicken and a bounty of garden veggies—think tender zucchini, sweet carrots, and juicy tomatoes—into a light, flavorful stew that’s both rustic and refined. It’s the kind of meal that fills your kitchen with a cozy, earthy aroma, promising nourishment without the heaviness, making it ideal for busy mornings or leisurely weekends when you want something wholesome and satisfying. Serve it with a fried egg or a slice of whole-grain toast, and you’ve got a breakfast that’s packed with protein and vitamins, yet feels like a warm hug from the countryside. This recipe’s simplicity, freshness, and versatility will make it a morning staple—you’ll wonder how you ever started your day without it!
Rustic Chicken Afritada with Garden Vegetables
Rustic chicken with garden veggies in tomato broth, slow-cooked—healthy breakfast bliss!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil (optional, for searing)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups fresh tomatoes, chopped (or 1 can, 14.5 oz, diced tomatoes)
- 1 medium zucchini, sliced into half-moons
- 2 carrots, thinly sliced
- 1 cup small red potatoes, halved (optional)
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried oregano (or fresh, chopped)
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh basil or parsley, chopped (for garnish)
- Optional: fried egg, toast, or cooked rice for serving
Instructions
- Hey there, let’s whip up a Rustic Chicken Afritada with Garden Vegetables that’ll make your slow cooker the morning MVP! If you’ve got a skillet and a few minutes, heat that olive oil over medium-high and sear the chicken thigh pieces—2-3 minutes per side until they’re golden and rustic-looking. It’s optional, but it adds that cozy, countryside charm! Once done, toss the chicken into your crockpot.
- Now, pile in the chopped onion, minced garlic, sliced carrots, and halved potatoes if you’re using them—they’re about to bring that garden-fresh heartiness. Add the chopped fresh tomatoes (or canned if that’s what you’ve got), pour in the chicken broth, and sprinkle in the oregano, salt, and pepper—give it a big, friendly stir to mix all those earthy flavors. Pop the lid on, set it to low for 6 hours (perfect for overnight cooking), or high for 3 if you’re starting early, and let it simmer away—your kitchen’s going to smell like a rustic garden dream!
- About 30 minutes before it’s done, toss in the zucchini slices—they’ll stay tender and vibrant that way. When it’s ready, the chicken should be juicy and the veggies perfectly soft—give it a taste and tweak the salt or herbs if it needs a little love. Ladle it into bowls, sprinkle some fresh basil or parsley on top for that garden-fresh finish, and serve it up—maybe with a fried egg or a slice of toast for that breakfast vibe. Grab a spoon and dig in—this is slow-cooked rustic comfort with a healthy morning twist!
Notes
- Add zucchini late—keeps it from turning to mush.
- Use fresh herbs if you’ve got ‘em—basil or oregano straight from the garden rocks!
- Perfect for prepping ahead—reheats like a charm for busy days!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 347Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 171mgSodium 331mgCarbohydrates 25gFiber 3gSugar 4gProtein 33g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs stay juicy and flavorful—breasts work for a leaner option.
- Fresh Tomatoes: Garden-ripe tomatoes add rustic sweetness—canned diced tomatoes sub in a pinch.
- Zucchini: Fresh from the garden, it’s tender and light—yellow squash swaps easily.
- Carrots: Thin slices bring earthy sweetness—freshly pulled carrots elevate the vibe.
- Potatoes: Small red or Yukon Gold potatoes keep it hearty—skip for an even lighter dish.
- Garlic and Onion: Freshly minced garlic and chopped onion build a savory base—powdered works if rushed.
- Chicken Broth: Low-sodium keeps it healthy and light—homemade adds depth.
- Olive Oil: A drizzle for richness—optional but ties the garden feel together.
Variations and Substitutions
This Afritada loves a garden remix! Swap chicken thighs for breast, turkey, or even tofu for a veggie twist—each soaks up the broth beautifully. No fresh tomatoes? Use canned diced or a spoonful of tomato paste with extra broth. Trade zucchini for green beans, bell peppers, or whatever’s growing in your garden—freshness is key! Skip potatoes for cauliflower or add spinach for a leafy boost. Want a kick? Toss in chili flakes or a fresh jalapeño. Gluten-free? It’s naturally there—just check your broth. For a breakfast flair, top with a poached egg or serve over quinoa instead of rice. This rustic dish bends to your harvest and taste—make it as vibrant or simple as your morning calls for!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—flavors meld beautifully!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of broth, or microwave in short bursts.
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