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.
- 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.
- 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.
- 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
- 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.
“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.”