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 that’s commonly served for everyday family meals and special occasions.
Ingredient notes
- Chicken– Bone-in chicken works best in this recipe as it brings 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 easily extend servings.
Helpful tips
- Cut the potatoes and carrots into uniform size to ensure even cooking. Pan-fry them before adding to the stew to help them keep shape and from falling apart.
- If you prefer a thicker sauce, add about 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 sure crowd pleaser!
- Store leftovers in a 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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- 1/2 small red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2 small green bell pepper, cored and sliced into 1/2-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
- 1/2 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 chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
- Add onions and garlic and cook until softened.
- 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
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?