Chicken Afritada

Unlike my pork  version of  afritada where I use canned tomato sauce, I prefer fresh tomatoes in my chicken afritada. 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. Give it a try for dinner tonight and let me know what you think.

Chicken Afritada

Chicken Afritada
4.0 from 1 reviews
Prep time:
Cook time:
Total time:
Yield: 4 Servings
  • oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into 1-inch thick wedges
  • ½ small red bell pepper, seeded and sliced into ½-inch thick strips
  • ½ small green bell pepper, seeded and sliced into ½-inch thick strips
  • 1 (about 3 pounds) whole chicken, cut into serving parts
  • 1 small onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • 5 large Roma tomatoes
  • 1 tablespoon fish sauce
  • 1 cup water
  • ½ cup frozen sweet peas, thawed
  • salt and pepper to taste
  1. In a pan over medium heat, heat about 1 inch deep 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 tomatoes and cook, mashing regularly with back of spoon, until softened and release juices. Add fish sauce and cook for about 1 to 2 minutes.
  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 ½ 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.

Chicken Afritada



  1. Oliva says

    Hello I came across your recipe in trying to find the closest one to how my Nanay used to make. And this one is closest and most similar to what my Nanay used to cook. I love how you cook the potatoes and carrots separately because my Nanay was a stickler to that and I remember, as a little girl, that she emphasized that to my older siblings learning how to cook because a bowl of Chicken Afritada with soggy potatoes and carrots is not palatable to my Nanay’s taste. And I love how you emphasize using fresh tomatoes like my Nanay used to. There is a HUGE difference in the burst of flavor in using fresh tomatoes indeed! Now my Nanay is very old and doesn’t have the physical ability to cook like she used to, and she never used exact measurements, thus I am so happy I found this site of yours with this recipe. Thank you Lalaine! Now my children can enjoy what my hubby and I enjoyed when my Nanay was a bit younger.

    Also, I think everyone who replied back (with the exception of Lalaine) to Jay is a bit too harsh. Yes, Jay he was a bit too blunt and harsh on Lalaine’s recipe, but I love how Lalaine is very professional and polite in how she handled and answered Jay. We can all use Lalaine’s classy response instead of stooping below the person who offended us. :)

    God bless and more power to your site!

    • says

      Hello Olivia

      Thank you so much for your feedback. I totally relate with your food memories of your mother. I’ve been documenting my mother’s recipes here at Kawaling Pinoy and often times, I will call her in the Philippines to ask her about some of the food I remember her cooking when I was growing up.

      I am glad you found this recipe useful in your home cooking :)

  2. Ajoy says

    Hi Ms. Lalaine, last sunday ko pa gustong magcomment, nakalimutan ko lang. hihihi
    i tried this recipe kasi naintriga ako sa nega n comment. :p anyways, hindi ko alam ang roma tomatoes, i used ung ordinary tomatoes n nabibili s palangke, ung maliliit. 15 pcs po ata ng red tomatoes ang ginamit ko and nakuha ko naman ung color and lapot ng afritada (maliban po ata sa lasa kasi mababa ang panlasa ko) kaya po siguro hindi malapot ung ginawa nung may nega comment kasi baka kulang po ung kamatis n ginamit nya o hindi pa hinog na hinog ung kamatis o hindi niya na-mashed na maigi. hindi po kasi ako chef at wala rin akong advance skill sa kusina pero nagawa ko nmn. kaya YIPEEE! kasi nagustuhan ng parents ko at nagpapaturo din ung bunsong kapatid ko. thank u so much po ulit Ms. Lalaine :)

  3. says

    Finally found it! I know this cook but I don’t know the name. In my head, Caldereta, Menudo, and Afritada sound and taste almost like the same. So whenever I suggest this recipe, I just say, “that recipe with tomato sauce, carrots, potatoes and pepper.” Now, I can confirm it’s AFRITADA. I just love this cook. Especially when cooked slow so the flavors go deep into the meat.

  4. Elizabeth Sonnier says

    Thank you for your recipe. Been wanting to perfect this dish following other recipes but this time, using your recipe, it came out perfect.

  5. AJ Santos says

    your recipe is awesome my picky 14 months toddler loved it. I am actually a fan of your site, been using your recipes a lot. Thanks a lot for sharing.

  6. jeff says

    obviously theres someone here who doesnt know how to cook.. if you didnt get it the first time especially if youre a newbie in cooking,dont put the blame on the recipe,put the blame on yourself

  7. joe says

    Hi Lalaine,

    Looks really good, I might try it. But, did you really cook it in a cast iron pan? I heard a lot of people saying avoid cooking acidic stuff in your CI pan. Did anything happen to yours?


    • says

      Hi Joe

      I actually cooked the afritada in my “kawali” and transferred it into a cast iron skillet to take pictures. But thanks for the heads up, I have a whole set of cast iron pans and use them a lot in my cooking. Thanks for the info. :)

  8. Anabel Gloria says

    Hi Lalaine, thank you for sharing this! This is our lunch today. I don’t know what Jay did but mine came out great and my 2 year old daughter liked it! Actually mas gusto ko lasa nito compared sa ginamitan ng canned tomato! I’m definitely gonna do this again!

    Thanks biggie ♥♥♥

  9. 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???

  10. 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.

    • Lalaine says

      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.


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