@Ryan Smith Yes, they even use Sprite too (when roasting a chicken). They use sodas/softdrinks as a substitute for wine or sugar. I've seen my uncle use this kind of ingredients when he cooks, but I'm not a fan of it. but it's not that bad.
Mellissa, you’re one of my favorite Bon Appetite chefs. Thank you for the great recipes. My wife is Filipino and appreciates my learning different recipes. I really enjoy your videos. Take care
I love the technique, the chicken remains juicy in the middle and crispy on the skin, I like that she roasted the vegetables separately. I will do this technique next time I make chicken cacciatore.
I usually hate afritada because it's so basic. But I realized that Filipino cuisine becomes infinitely better when you apply modern cooking techniques. I might try this tonight because it looks amazing.
This is one of the BEST ways to make Afritada. I love Melissa's version of this . A childhood favorite with a refreshing twist. I'll definitely try this one. The grilled vegetables --- tres bon!
Finally someone who seasons and tosses vegetables before placing it on the pan. It always feels off for me when chefs place whatever needs roasting directly on the pan and seasons it there before placing it on the pan.
This is Fiesta Afritada with olives. We usex to serve this during parties vs the daily afritada we do with just stewed chicken potatoes carrots and bell peppers.
Hella proud seeing this amazing dish! Growing up this was a weekend dish my mom made if she wasn’t working (rare) but seeing it now as it should be presented gave me chills. I’ll be cooking this over the weekend and probably cry as well 🥲
Just made this dish. I think I did too many veggies and not enough sauce but either way, SUPER delicious. The skin stays SSOOOO crispy. More Filipino dishes please!!
I love how natural Melissa's video is. The side notes on how Italian marries the Filipino flavor are informative and very nicely injected into the video. Very informative and entertaining.
Interesting! I'm Filipino-Canadian, and this started off really similar to a dish we make in our Ilocano household called caldereta, except that, in addition to the soffritto, we also have larger bite-sized chunks of lightly-cooked celery and onion which we add in later (with the potatoes, carrots, peppers, olives, and peas), so it still has some bite to it. Additionally, we also add chunks of pineapple. It sounds like a strange mix, but the mixture of sweet, sour, savoury, bitter, and tangy really comes out when your veggies aren't overcooked. Sometimes we use beef, but our household prefers chicken. And yes, we always serve this with rice!
Yesssir! you went off on that thang and added a lil twist to it. One of my fav dishes ever and i love making this dish, ima have to tap in and try out your version. LETTTSSSSS GO! 🇵🇭🇵🇭🇵🇭
This is exactly what I used when I attempted to recreate an AMERICAN chicken ceaser salad here in ITALY 4:12 'COLATURA Di ALICI' to substitute the Worcestershire sauce and anchovy paste/fillets I didn't have + to make the dressing more smooth, thanks to my aunt for finding it in her kitchen cupboard I've learnt about it's existence. You can use it with pasta, vegetables, meat and added to soups/ broths
Finished watching and I LOVE this. Now, how my mom cooks it is different because Filipinos use every part of the chicken so there isn’t waste. She adds chicken liver and also bread crumbs to thicken the sauce. I love how you use Paris (fish sauce) because it really rounds out the flavor. I like how Melissa fries and crisps up the skin first. That’s a great idea and I will try that next time. I also like adding the olives, it gives anothers ‘salty’ flavor. Great job Melissa! Mabuhay mga kababayan! 🇵🇭🇵🇭🇵🇭❤️❤️❤️
This way of cooking seems to add more depth and flavor to the dish as opposed to just sautéing and simmering like many YT vids. I also love the fact that you used chicken thighs only. I normally break the bone while cooking to add more flavor.
Thank you for sharing and representing Filipino culture! ❤ 🇵🇭 I was never a fan of this dish because it wasn’t visually appealing. But now I can’t wait to make this!!
This was delicious! The flavors of the sauce are so concentrated and the texture of the roasted veg added so much - the flavors of the potatoes and carrots were caramelised and sweet. Best of both worlds. Super savory and the skin was very crispy. Will be making this often
Mel is an absolute joy
Melissa brings me so much joy! I love seeing her represent the Filipino culture!
I’m a Filipino and I ❤️❤️❤️ Chicken Afritada
Go Girl!!! Tita Melay representing gooooood. So does Tito Harold.
This afritada is golden
Probably my favorite addition to the BA roster.
Definitely not because BA wants to represent minorities though.
Thank you for showcasing this side of Filipino cuisine! This is honestly making me tear up 😭
Melissa has great vibes. She’s a joy to watch.
For Filipino Americans, this is nostalgia on a plate.
Finally taking a crack at Filipino food, love to see it - please give us a sisig recipe next!!
@Ryan Smith Yes, they even use Sprite too (when roasting a chicken). They use sodas/softdrinks as a substitute for wine or sugar.
I've seen my uncle use this kind of ingredients when he cooks, but I'm not a fan of it.
but it's not that bad.
This woman is a joy to watch. Incredible energy and recipe!
I love the references to food and nostalgia---such a big part of why we cook and eat what we cook and eat!
You know it's legit Filipino food when it's got that Silver Swan
That laugh. Golden!!!
Taste of childhood 🇵🇭💕
one of my favorite filipino dishes
I like my mom’s version. Of course everyone’s moms version is the best lol…. Loving how Filipino food is being showcased!
Finally! Someone who isn’t afraid of chicken skin!
I love her personality. So engaging . Way to go ate! (Elder sister in filipino).
Agreed, such a perfect ambassador for Filipino cuisine!
I love Melissa’s personality!
For real. What a vibrant gal!
She’s pure joy to watch. Period :)
Mellissa, you’re one of my favorite Bon Appetite chefs. Thank you for the great recipes. My wife is Filipino and appreciates my learning different recipes. I really enjoy your videos.
Take care
Gorgeous food made by a gorgeous human! Bravo, Chef!
Thanks Melissa for promoting Filipino food.
We're going to try the recipe. Your twists on it look interesting. My wife is a Filipina often makes Afritada and adobo. Melissa you are a delight.
Well, I did not go into his expecting to cry at a video of chicken afritada but now I'm sobbing and hungry, and happy about it.
i literally only come to the bon appetit channel for melissa
Love her great personality. I'm gonna try her version of afritada soon.
This recipe is fantastic!
She's so authentic. I love her.
This feature is everything! It's so cool to see filipinx representation and see dishes I grew up with on a major YT platform. Looking forward to more!
filipinx is a made up word by Larpers. Check your dictionary and stop being offensive.
@@Carroty_Pegshut up.
I love the technique, the chicken remains juicy in the middle and crispy on the skin, I like that she roasted the vegetables separately. I will do this technique next time I make chicken cacciatore.
Im a Filipino and trust me this dish wont disappoint
So happy to FINALLY SEE Filipino food on Bon Appetit
Oo na🤦🏻♀️
Filipino represents! ❤💙💛
I usually hate afritada because it's so basic. But I realized that Filipino cuisine becomes infinitely better when you apply modern cooking techniques. I might try this tonight because it looks amazing.
This is one of the BEST ways to make Afritada. I love Melissa's version of this . A childhood favorite with a refreshing twist. I'll definitely try this one. The grilled vegetables --- tres bon!
What a sweetheart, i came to Philippines to find a woman like her and she was 4 hours away the whole time, im still in Philippines, miss my Oregon
So glad Melissa's back! She's so fun and amazing!
Melissa is a burst of sunshine. She just makes me smile each time! And by golly that is the most fancy afritada Ive ever seen my whole life! 😂
Finally someone who seasons and tosses vegetables before placing it on the pan. It always feels off for me when chefs place whatever needs roasting directly on the pan and seasons it there before placing it on the pan.
I made this dish last night - soooooo good!!! there's hardly any leftover.
This is Fiesta Afritada with olives. We usex to serve this during parties vs the daily afritada we do with just stewed chicken potatoes carrots and bell peppers.
Melissa and Harold are easily my two favorite additions to this channel.
Hella proud seeing this amazing dish! Growing up this was a weekend dish my mom made if she wasn’t working (rare) but seeing it now as it should be presented gave me chills. I’ll be cooking this over the weekend and probably cry as well 🥲
Just made this dish. I think I did too many veggies and not enough sauce but either way, SUPER delicious. The skin stays SSOOOO crispy. More Filipino dishes please!!
I love how natural Melissa's video is. The side notes on how Italian marries the Filipino flavor are informative and very nicely injected into the video. Very informative and entertaining.
Ooo I appreciate the time stamps! This looks so tasty and I love Melissa's vibes
Glad you like them!
I’m gonna try it! Yum yum yum
Interesting! I'm Filipino-Canadian, and this started off really similar to a dish we make in our Ilocano household called caldereta, except that, in addition to the soffritto, we also have larger bite-sized chunks of lightly-cooked celery and onion which we add in later (with the potatoes, carrots, peppers, olives, and peas), so it still has some bite to it. Additionally, we also add chunks of pineapple. It sounds like a strange mix, but the mixture of sweet, sour, savoury, bitter, and tangy really comes out when your veggies aren't overcooked. Sometimes we use beef, but our household prefers chicken. And yes, we always serve this with rice!
Caldereta is a variant, there caldereta, afritada, mechado. Caldereta has liver spread/paste. Mechado has patis, I think that's what sets it apart.
I just made this today for dinner and my boyfriend and I LOVED it. It’s soo flavorful and delicious. I would 100% make this again.
Ladyyyyy... you're coming to save Bon Appétit! hahaha that chicken looks so delicious!
THAT'S MAH COUZIN WOOOHHHHHH
Yesssir! you went off on that thang and added a lil twist to it. One of my fav dishes ever and i love making this dish, ima have to tap in and try out your version. LETTTSSSSS GO! 🇵🇭🇵🇭🇵🇭
It looks so GOOD!!!
I srsly love seeing these Filipino dishes! and Filipino representation
This chicken recipe looks amazing delicious.
She is so cute and likeable
love my country being represented. this is one of my favorite meals that my mom makes 🇵🇭
I teared up @ the end 😭
This is exactly what I used when I attempted to recreate an AMERICAN chicken ceaser salad here in ITALY 4:12 'COLATURA Di ALICI' to substitute the Worcestershire sauce and anchovy paste/fillets I didn't have + to make the dressing more smooth, thanks to my aunt for finding it in her kitchen cupboard I've learnt about it's existence. You can use it with pasta, vegetables, meat and added to soups/ broths
Shout out to all my filipinos watching this
We have some of the most beautiful women in our culture. 🇵🇭
Finished watching and I LOVE this. Now, how my mom cooks it is different because Filipinos use every part of the chicken so there isn’t waste. She adds chicken liver and also bread crumbs to thicken the sauce. I love how you use Paris (fish sauce) because it really rounds out the flavor. I like how Melissa fries and crisps up the skin first. That’s a great idea and I will try that next time. I also like adding the olives, it gives anothers ‘salty’ flavor. Great job Melissa! Mabuhay mga kababayan! 🇵🇭🇵🇭🇵🇭❤️❤️❤️
She's fun to watch 😊
I love that you cut the carrots like that. I thought I was the only one!
This way of cooking seems to add more depth and flavor to the dish as opposed to just sautéing and simmering like many YT vids. I also love the fact that you used chicken thighs only. I normally break the bone while cooking to add more flavor.
Great presentation! Easy to follow
Loveeee this Mel !!!!! 😍💛✨
Saw your breakfast sandwich "chicken longanisa" , can't wait to try it. 😊
@@miahbromidor628 Saraaappp
Love this chef!! So much authentic spirit and energy!
Hey, are you listening? You're a charming cook and your afritada looks delicious!
H I
Melissa, I missed you!!
So proud of you, Mel!
Yey! Love Afritada. Traditional Afritada doesn't use celery though since its not widely available in the Philippines.
Melissa seems like a great ate :)
I made this and my husband loved it. Will be making again ❤️❤️❤️
Made this recipe the other day...frickin delicious...new favorite!! Thanks for sharing!😋⭐⭐⭐⭐⭐
What a sweet heart
i need to try this omg
Really love the filipino representation on the channel now, especially for us first gen filams. Thanks BA!
It's really not because they want to represent minorities. They're trying to make a comeback after summer.
@@pottersky1 I'm just glad they're trying. Better to try than to keep making the mistakes they made before.
Melissa is great
Ang Sarap! I just found you! Looks delicious.❤
I going to make this for the big snow Monday, looks amazing! Thanks.
Thank you for sharing and representing Filipino culture! ❤ 🇵🇭 I was never a fan of this dish because it wasn’t visually appealing. But now I can’t wait to make this!!
I loved watching her cook! Looking forward to seeing more of Melissa!
Yes!!! Way to represent! And your recipe sounds delicious. Great job on here ❤️
Made this recipe last night. It was amazing!
Galing! Looks masarap.
Wow looks amazing yummy yummy yummy 😎😎😷😷😍😍
That looks sooooo good! Definitely a leveled up afritada.
Looks delicious. Loved seeing the passion and joy they had sharing/eating this recipe.
I love the diverse chefs at BA now. It's really cool. Your dish looks amazing and sure to be a fav for me and my family. Thanks
It’s a beautiful afritada dish!
This was delicious! The flavors of the sauce are so concentrated and the texture of the roasted veg added so much - the flavors of the potatoes and carrots were caramelised and sweet. Best of both worlds. Super savory and the skin was very crispy. Will be making this often
*immediately grabs a whole pot of rice
I love this video so much 🥺
we love YOU ;)
She is lovely
Yeah! Hungry now 🥰
Loved it!!!! And she is so natural!
this video makes me miss my lola ~ T_T thank you melissa!!! sarap!
I immediately cooked this today. Lol. Silver Swan 🦢🦢