Add the chicken pieces, in batches if necessary, and cook until lightly browned.
Add the chopped onions, minced garlic and laurel leaves, and cook, stirring, until the onion bits start to soften, about three minutes.
Pour in the red wine. Boil, uncovered, until the liquid is reduced to less than half.
Add the diced tomatoes and oregano. Stir. Season with salt, pepper and sugar.
Add the sliced chorizo, carrot and potato wedges. Stir.
Cover the pot tightly and simmer the stew for 40 to 50 minutes. Stir occasionally to make sure no scorched crust forms at the bottom of the pot. If the liquid evaporates too fast, add broth or water, no more than half a cup at a time. Toward the end of cooking time, taste the sauce and add more salt, pepper or sugar if necessary.
Remove the laurel leaves after cooking.
For best results, allow the cooked chicken afritada to sit for a couple of hours to allow the flavors to infuse and fully develop. Reheat to serve.
Chicken Afritada printed from https://casaveneracion.com/chicken-afritada/ for personal use only. Not for republication nor distribution.