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.
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.
Frequently Asked Questions
How many calories is one serving of Afritada?
Calories in Afritada vary depending on the method and ingredients used. This recipe has an estimated 669 kcal per serving.
What is the difference between chicken afritada and chicken caldereta?
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.
More chicken recipes
Ingredients
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- ½ red bell pepper, cored and sliced into ½-inch thick strips
- ½ green bell pepper, cored and sliced into ½-inch thick strips
- 1 whole chicken( about 3 pounds), 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 10 to 15 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.
- Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
- Add fish sauce and simmer for about 30 to 40 seconds.
- Add water and bring to a boil.
- Lower heat, cover, and cook for about 15 to 25 minutes or until chicken is tender and sauce is slightly reduced.
- 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.
- Continue to simmer until sauce is reduced to desired consistency. 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.”
Michelle says
I've cooked this several times and it's a hit with my family. I chose this recipe over the others that use canned tomato sauce. I love the fact that it uses fresh tomatoes. I add a little bit of chicken bouillon to give it a pop of flavor. Thanks for your recipe!
Lalaine Manalo says
Thanks for the feedback. Yes, fresh is always better 🙂
Romeo Fabia says
A dish that my mother made when I was younger and I have missed having it. Delicious, savory, and I used pimentos instead of tomatoes.
Lalaine Manalo says
Mom's cooking is the best. I miss mine, too. 🙁
Evelyn fernandez says
Afritada has alwaya been one if my favorite dishes. I never learned to cook it right until i started following your blig. Your recipes are delicious yet easy to follow. Thanks for sharing.
Lalaine Manalo says
Thank you so much, Evelyn, for your feedback. I'm glad you like it 🙂
Sabrina says
Can I cooki this in advance and store in fridge or freezer? Would you know their shelf life?
Lalaine Manalo says
Yes, you can make this ahead. Refrigerate up to 3 days or freeze for up to 2 months.
Precyde says
Thank you, like all your recipes. Keep up the great cooking you are sharing. cyde
Lalaine Manalo says
You're welcome. Happy cooking!
Nimfa says
Your recipes have been my point of reference whenever I decide to invade the kitchen. On rare occasions I try to satisfy my cravings for Filipino food which unfortunately for the most part, restaurants around my area often times leave me frustrated. I am not a cook, and I have tried more than a dozen of your recipes but often neglect to leave comments. All I can say is thank you!
Lalaine Manalo says
You're so welcome! I'm glad the recipes have been helpful in your homecooking.
WILMA says
Pwede po bang tomato paste? Or kung anong alternative? Thanks
Lalaine Manalo says
Tomato sauce at tomato paste ok po. Or canned chopped tomatoes.
Romina Estrada says
Hello po! Ano po pgkakaiba ng afritada, caldereta at menudo? Tnx po..
Ricardo Evangelista says
I like that your recipes come out with not too high sodium in it unlike the other pinoy web site whose sodium contents always goes beyond 1000 grams. Yet, your recipes comes out real yummy!
Thanks for that.
Butch
Lalaine Manalo says
Thank you so much, Butch. I'm glad you're enjoying the recipes here.
Scarlett says
Hi, is it ok to use canned chopped tomatoes? Thanks
Lalaine Manalo says
Yes, canned tomatoes are ok. 🙂
sheba says
hi, is there any alternative for fish sauce?thank you
Lalaine Manalo says
The fish sauce adds umami flavor. You can replace it with salt to season the dish.
@lateadventurer says
I tried your recipe, however, I need to tweak some ingredients as they are not available... instead of Roma tomatoes, I have totato paste (qty adjusted with water to attain the required consistency), and soy sauce for fish sauce... also, I added a cube of Knorr chicken broth so I did not add anymore salt and pepper ... waht Iiked is the crunchiness of the potato and red/green bell pepper as they were cooked separately ... over-all, it is a delicious and easy recipe, even a novice cook (or anyone starting to explore cooking esp. those OFWs like me living alone) can follow it. Again thanks ... BTW, your recipe becomes more tasty as you heat it every serving ... maybe it is due to the ingredients ... love it ...
Roxanne Gantuangco says
Hi, is it ok to use a chopped tomatoes in a tin? Thanks
Lalaine Manalo says
Yes, you can use crushed tomatoes in place of fresh 🙂
Glenda Castillo says
Hello. This is really helpful for someone like me who dont know how to cook. Looking forward for more helpful recipes.
Lalaine Manalo says
Hello, Glenda,
Thank you for your feedback. I am glad the recipes useful in your home cooking.
marcie says
Hi Ms. Lalaine,
Thanks for sharing your recipes! You've got detailed and accurate recipes compared to other websites. Please continue what you're doing:-).
Lalaine says
Thanks for the feedback, Marcie. I am glad you're finding the recipes helpful. 🙂
Thelma says
Yes i like recipes
dawn says
mam what is roma tomatoes?