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Chicken Afritada Sa Gata is a Filipino dish that combines the traditional Chicken Afritada with the addition of coconut milk (gata), which is a common ingredient in many Filipino dishes.

Here’s how it typically differs and is prepared:

1. Chicken: Like the traditional version, it starts with chicken pieces as the main protein. Chicken thighs or drumsticks are commonly used for their flavor and tenderness.
2. Tomato Sauce: Instead of using regular tomato sauce which can be higher in sugar and carbs, the keto version might use tomato paste or a small amount of fresh tomatoes to reduce the carbohydrate content.
3. Coconut Milk (Gata): This is a key ingredient that adds richness and a creamy texture to the dish. Coconut milk is low in carbohydrates and fits well within a ketogenic diet.
4. Vegetables: Keto Filipino Chicken Afritada Sa Gata may include low-carb vegetables like bell peppers, onions, and occasionally carrots in moderation, as they are higher in carbs.
5. Seasonings: It is seasoned with garlic, ginger, salt, and pepper, similar to traditional Chicken Afritada, to enhance the flavors.
6. Cooking Method: The dish is typically cooked in a skillet or a pot, simmering the chicken and vegetables in a mixture of coconut milk and tomato base until the chicken is tender and the flavors have melded together.
7. Serving: Keto Filipino Chicken Afritada Sa Gata is usually served hot and can be enjoyed on its own or with cauliflower rice as a low-carb alternative to regular rice.

This dish offers a keto-friendly twist on a classic Filipino favorite, maintaining the essence of Chicken Afritada while adhering to the principles of a ketogenic diet by using ingredients low in carbohydrates and high in healthy fats.

Here’s a Keto-friendly version of Chicken Afritada Sa Gata:

Keto Filipino Chicken Afritada Sa Gata Recipe

Ingredients

• 1 lb chicken thighs, bone-in, skinless (cut into serving pieces)
• 1 tbsp olive oil or coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 cup low-carb marinara sauce
• 1 cup full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh parsley or cilantro for garnish

Instructions

Prepare the Chicken
Season the chicken pieces with salt and pepper.

Sear the Chicken

Heat the olive oil or coconut oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Sauté Aromatics

In the same skillet, sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients

Stir in the bell peppers and cook for 2-3 minutes until slightly softened. Add the tomato sauce, coconut milk, chicken broth, fish sauce, paprika, and ground black pepper. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Return the browned chicken pieces to the skillet. Cover and simmer for about 30-40 minutes or until the chicken is tender and cooked through, stirring occasionally.

Adjust Seasoning

Taste and adjust seasoning with salt and pepper if needed.

Serve

Garnish with fresh parsley or cilantro if desired. Serve hot, ideally over cauliflower rice or alongside keto-friendly vegetables like steamed broccoli or green beans.

Notes

• Low-carb options: This recipe avoids high-carb ingredients like potatoes and uses coconut milk instead of evaporated milk or cream.
• Customization: Feel free to adjust the amount of coconut milk or tomato sauce according to your preference for richness and acidity.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Enjoy your Keto Chicken Afritada Sa Gata!