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 commonly served for family meals and special occasions.
Ingredient notes
- 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 flavor.
While I use canned tomato sauce for pork afritada, I prefer fresh tomatoes for my chicken version. It may entail a little more effort than opening a can, but it does bring a certain freshness and depth of flavor that's worth the extra work.
To make the afritadang manok ultra-special for a party, I like to add juicy pineapples, which bring a fruity sweetness that complements the savory flavors of the dish. Filipino-style hot dogs, ham, or Vienna sausages are a fun and tasty addition to extend servings easily.
Helpful tips
- Cut ingredients into uniform sizes to ensure even cooking.
- Pan-fry potatoes and carrots before adding them to the stew to help them keep their shape and from falling apart.
- If you prefer a thicker sauce, add a tablespoon of tomato paste.
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!
- Store leftovers in an airtight container and refrigerate for up to three days or freeze for up to 2 months.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
More chicken recipes
Ingredients
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- ½ small red bell pepper, cored and sliced into ½-inch thick strips
- ½ small green bell pepper, cored and sliced into ½-inch thick strips
- 4 pounds chicken, cut into serving pieces
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 6 large Roma tomatoes
- 1 tablespoon fish sauce
- 1 cup water
- ½ cup frozen sweet peas thawed
- salt and pepper to taste
Instructions
- In a pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons.
- Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
- Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add water and bring to a boil.
- Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.
- Add potatoes and carrots and continue to cook until fork-tender.
- Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cut ingredients into uniform sizes to ensure even cooking.
- Pan-fry potatoes and carrots before adding them to the stew to help them keep their shape and from falling apart.
- If you prefer a thicker sauce, add a tablespoon of tomato paste.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Emma says
My first time making this and it was delicious! Fresh tomatoes makes a difference. Hubby enjoyed it very much. Thank you for sharing.
Alan K says
Thank you for sharing your chicken afritada recipe. I followed your recipe using fresh Roma tomatoes and added tomato paste for a thicker sauce, and it’s so delish! My daughter & I love it!
Can’t wait to check out your other recipes.
Thanks again!
Flordeliza Romano says
Thanks for sharing your recipi.
Emily Raines says
Excellent! Fresh tomatoes are better than the ones in cans.
MY hubby likes it so much!
Cloee says
My favorite afritada
Jams G says
I love this recipe 🥰 my favorite when I was a kid, those times that tomato sauce was only meant for spaghetti 😂
Thank you for sharing this… my kids loved this too 🥰
Cloee says
I love that too