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This Chicken Afritada is a classic Filipino dish featuring tender chicken simmered in a rich tomato sauce with vegetables. It’s a one-pot wonder that’s sure to please the whole family.
What Is Chicken Afritada?
Chicken Afritada is a traditional Filipino stew that features tender chicken pieces simmered in a flavorful tomato-based sauce alongside hearty vegetables like potatoes, carrots, and bell peppers. The name “Afritada” comes from the Spanish word “fritada,” which means “fried,” reflecting the initial step of sautéing the chicken and aromatics before stewing them to perfection.
While there are many authentic versions passed down through generations, this recipe is my inspired take on the classic dish. It’s not strictly traditional, but it captures the essence of what makes Chicken Afritada so comforting and delicious. I’ve adapted it to suit my cooking style and the ingredients I usually have on hand. I love how this version brings together simple ingredients to create a meal that’s both hearty and full of flavor.
Before You Start
- Choose Bone-In, Skin-On Chicken: This adds more flavor and keeps the meat juicy. You can use thighs, drumsticks, or a mix of both.
- Prep All Your Ingredients: Chop and measure everything before you start cooking to make the process smoother and quicker.
- Adjust to Your Taste: Feel free to tweak the seasoning, like adding more soy sauce for saltiness or sugar for sweetness.
- Simmer Slowly: Letting the stew simmer allows the flavors to meld together beautifully.
Ingredients You’ll Need
- Chicken Thighs or Drumsticks: I recommend using bone-in and skin-on pieces because they will add lots of flavor to the stew. you prefer, you can use boneless chicken thighs or breasts, but keep in mind they may cook faster.
- Onion and Garlic: Aromatics that build the flavor base of the dish.
- Red and Green Bell Peppers: If you only have one color, that’s perfectly fine. You can also substitute with yellow bell peppers or even poblano peppers.
- Potatoes and Carrots: I used Yukon gold potatoes, but you can sub with sweet potatoes if you wish.
- Tomato Sauce: You can substitute with crushed tomatoes, tomato puree, or even diced tomatoes blended until smooth.
- Chicken Broth: Opt for a low sodium or no sodium chicken broth. You can substitute with vegetable broth or even water.
- Soy Sauce: I recommend a low sodium soy sauce. You can use tamari for a gluten-free option or coconut aminos if you’re avoiding soy.
- Bay Leaf: Infuses a subtle earthy flavor. If you don’t have bay leaves, you can omit it or substitute with a pinch of dried thyme or oregano.
- Green Peas: Added at the end for a pop of color and sweetness. You can substitute with edamame, corn kernels, or chopped green beans.
- Sugar (Optional): Balances the acidity of the tomato sauce. You can use honey, agave nectar, or leave it out entirely.
Season 2 pounds of chicken thighs or drumsticks with salt and pepper on all sides. In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes per side.
Tip: Browning the chicken locks in flavor and adds a nice color to the dish.
Remove the chicken from the pot and set aside. In the same pot, add 1 chopped large onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook for another 1-2 minutes until fragrant.
Next, I usually like to add a bit of the chicken broth to deglaze the pot and scrape all those brown bits which will add lots of flavor to our stew. In the same pot, add 2 peeled and cubed medium potatoes and 1 peeled and sliced large carrot to the pot. Cook for another 3-4 minutes, stirring occasionally.
Stir in the 1 sliced medium red bell pepper and 1 sliced medium green bell pepper. Sauté for 2-3 minutes until they start to soften.
Pour in 1 cup of tomato sauce and 1 cup of low-sodium chicken broth. Stir to combine. Return the browned chicken to the pot. Add 1 tablespoon of low-sodium soy sauce, 1 bay leaf, and 1 teaspoon of sugar (if using). Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
During the last 5 minutes of cooking, stir in 1 cup of green peas. Cook until they are heated through. Remove the bay leaf. Garnish the Chicken Afritada with chopped green onions.
Frequently Asked Questions
Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. However, bone-in chicken adds more flavor to the dish.
How do I store leftovers?
Let the Chicken Afritada cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze this dish?
Absolutely! Transfer the cooled Chicken Afritada to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
My sauce is too thin/thick. How can I adjust it?
If the sauce is too thin, let it simmer uncovered until it reduces. If it’s too thick, add a bit more chicken broth to reach your desired consistency.
I’d Love to Hear From You
Thank you for joining me in making this delicious Chicken Afritada! How did your dish turn out? Did you add any special twists or personal touches? Share your photos, tips, and experiences in the comments below—I love seeing your mouthwatering creations and hearing your stories.
More Delicious Stew Recipes
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Chicken Afritada
Chicken Afritada is a hearty Filipino stew featuring tender chicken pieces simmered in a rich tomato sauce with potatoes, carrots, and bell peppers. This flavorful one-pot meal is perfect served over steamed rice or mashed potatoes.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Season the chicken thighs or drumsticks with salt and pepper on all sides. In a large pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
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In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
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Next, I usually like to add a bit of the chicken broth to deglaze the pot and scrape all those brown bits which will add lots of flavor to our stew. Stir in the cubed potatoes and sliced carrots. Cook for another 3-4 minutes.
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Add the sliced red and green bell peppers to the pot and sauté for 2-3 minutes until they start to soften.
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Pour in 1 cup of tomato sauce and 1 cup of chicken broth. Stir to combine. Return the browned chicken to the pot. Add 1 tablespoon of soy sauce, 1 bay leaf, and 1 teaspoon of sugar (if using). Stir well.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender. During the last 5 minutes of cooking, stir in the green peas and cook until they are heated through.
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Remove the bay leaf. Garnish the Chicken Afritada with green onions. Serve hot over steamed rice or with crusty bread.
Notes
- Adjust Seasonings: Feel free to tweak the amount of soy sauce or sugar to suit your taste preferences.
- Add Other Vegetables: You can include other veggies like green beans or zucchini for extra nutrition.
- Leftovers: This dish tastes even better the next day as the flavors continue to meld.
Nutrition Information
Calories: 433kcal (22%)Carbohydrates: 24g (8%)Protein: 26g (52%)Fat: 27g (42%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 126mg (42%)Sodium: 417mg (18%)Potassium: 896mg (26%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 3204IU (64%)Vitamin C: 69mg (84%)Calcium: 51mg (5%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
