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Chicken Afritada

Unlike my pork afritada wherein I prefer canned tomato sauce, I use fresh tomatoes for my chicken version. It may entail a little more effort than opening a can but using fresh tomatoes brings a special difference to the quality and flavor of this Filipino chicken stew.

Chicken Afritada

Chicken Afritada

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 4 Servings

Chicken Afritada

Ingredients

  • 1 pound whole chicken, cut into parts
  • 5 large Roma tomatoes
  • 1 small onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into 1-inch thick wedges
  • 1/2 small red bell pepper, seeded and sliced into 1/2-inch thick strips
  • 1/2 small green bell pepper, seeded and sliced into 1/2-inch thick strips
  • 1/2 cup frozen sweet peas, thawed
  • 1 tablespoon fish sauce
  • 1 cup water
  • cooking oil
  • salt and pepper to taste

Instructions

  1. In a pan over medium heat, heat about 1 inch of oil. Add potatoes and cook, turning once or twice, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels. Add carrots to pan and cook for about 1 to 2 minutes or until lightly browned. Remove from pan and drain on paper towels. Add bell pepper and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels. Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through. Remove from pan and drain on paper towels.
  2. In a pot, heat about 2 tablespoons of oil over medium heat. Add onions and garlic and cook, stirring regularly, until aromatic. Add fish sauce and cook for about 1 to 2 minutes. Add tomatoes and cook, mashing regularly with back of spoon, until softened and release juices.
  3. Add chicken and water and bring to a boil. Lower heat, cover and cook for about 30 to 40 minutes or until chicken is cooked. Add more water in 1/2 cup increments, if necessary. Add potatoes and carrots and continue to cook for about 5 minutes or until fork tender and sauce is thickened and reduced. Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until sweet peas are heated through and bell peppers are tender yet crisp. Season with salt and pepper to taste. Serve hot.
http://www.kawalingpinoy.com/2013/10/chicken-afritada/

Chicken Afritada

 

 

 

 

 

 

Comments

  1. joshua de guzman says:

    lalaine, thank you for sharing a very nostalgic recipe! this is how they did it back when there were no canned tomato sauces readily available…this is how my lola used to do it and for some reason i find it having the purest tastes of how tomato based stews are suppose to be! again thank you…

    jay gutierez – malabnaw ba? kasing labnaw ng utak mo???

  2. Jay Gutierrez says:

    Hindi lumapot yung sauce dahil tubig lang ang gamit sa recipe na ito. Ang tagal kong inilagay sa simmer pero malabnaw pa rin. Nilagyan ko nalang ng cornstarch. Pasensya na pero hindi maganda recipe mo.

    • Hello Jay

      I am sorry kung di niyo nagustuhan ang resulta. Di ko alam kung bakit malabnaw ang sabaw nang afritada niyo dahil one cup lang ang tubig at dapat by the time na luto na ang chicken niyo, halos dry na ang sauce. Pasensya na pero kung hinahanap niyo ay talagang malapot na sauce, use tomato sauce instead of fresh tomatoes.

      Thanks

  3. Thank you and god bless.

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