Italian Afritada

Sister out, mom busy...that leaves me in charge for last Sunday's lunch. I'm feeling quite independent that morning, so i decided to do away with cookbooks and follow my cooking instincts for a change. I was really planning to cook the traditional afritada, but the temptation of all the spices in the kitchen cabinet was too strong i just had to give in.

5 medium-sized ripe tomatoes, sliced lengthwise
1 onion, minced
1 head garlic, minced
1 thumb sized ginger, peeled and pounded
1 large chicken cut into serving pieces (about 1.2- 1.5 k)
2 large potatoes, cubed
2 carrots, cubed
1/2 c green peas
1/2 c raisins (highly optional...i'm just a raisin-holic)
1 large bell pepper, julienned
1/4 c tomato paste
1 1/2 c water
2 tablespoon cornstarch dissolved in 1/2 c water
2 bay leaves
salt, pepper, 1 tablespoon paprika, and 1 tablespoon dried basil to taste
2 tablespoon olive oil or virgin coconut oil for sauteeing

Saute garlic, onion, and ginger in olive oil over medium heat until fragrant and limp. Add tomatoes, and saute until juice comes out. Add chicken pieces. Cook until chicken loses its raw color. Season with salt and pepper. Slowly pour in 1 1/2 c water and tomato paste to prevent the chicken from sticking at the bottom of the pan. Add in the potatoes and bay leaves. Simmer covered for 5 minutes and add in the carrots, bell pepper, green peas, and raisins. Thicken the sauce by adding the cornstarch-water mixture. When vegetables are cooked, remove from heat and season with paprika and dried basil. Serve at once.

***Fyi...after taking her first bite, my sister exclaimed "italian style!!!", thus the name Italian Afritada=)