Chicken Afritada is simmered until perfectly tender in a fresh tomato-based sauce with potatoes, carrots, and bell peppers. This classic Filipino stew is easy to make and budget-friendly yet hearty and flavorful. Perfect for family dinners and special occasions!
Chicken Afritada is a classic Filipino stew made of beef, pork, chicken, or fish braised in tomato sauce with potatoes, carrots, and bell peppers. It is a flavorful and hearty dish for family meals and special occasions.
Ingredient notes
- Aromatics– sauteed onions and garlic boost the flavor
- Chicken– Bone-in chicken works best in this recipe, bringing a deeper flavor. If you prefer boneless, choose thigh fillets, as the breast can turn dry and chewy in the slow cooking process.
- Roma Tomatoes– use ripe tomatoes as they’re sweeter and juicier
- Vegetables– potatoes, carrots, bell peppers, and sweet peas extend servings and add color and texture.
- Fish sauce– adds umami taste
- Water– use more or less depending on the amount of sauce preferred. You can also use chicken broth for extra depth.
- Salt and pepper- salt enhances the dish’s flavor, and pepper adds zing.
While I use canned tomato sauce for pork afritada, I prefer fresh tomatoes for my chicken version. While this may entail more effort than opening a can, it brings a freshness and depth of flavor that’s worth the extra work.
For an ultra-special afritadang manok for a party, try pineapple chicken afritada with sweet fruit chunks that complement the savory flavors of the dish. Filipino-style hot dogs, ham, or Vienna sausages are fun and tasty additions that extend servings easily.
Chicken Afritada cooking steps
- Brown potatoes and carrots in hot oil. Remove and set aside. Saute bell peppers until lightly browned. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened. Add chicken and lightly brown.
- Add tomatoes and cook until softened and release juice. Add fish sauce and simmer for a few seconds.
- Add water and bring to a boil. Lower the heat, cover, and cook until the chicken is tender and the sauce slightly reduces. Add potatoes and carrots and continue to cook until fork-tender.
- Add bell peppers and sweet peas and cook until heated through and tender-crisp.
- Continue to simmer until the sauce is thickened to the desired consistency. Season with salt and pepper to taste.
How to store and serve
- Chicken Afritada is delicious as a main dish for lunch or dinner with steamed rice. It’s also great for parties or special gatherings and is a sure crowd-pleaser!
- Leftovers should be stored in an airtight container, refrigerated for up to three days, or frozen for up to two months.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.