Pineapple Chicken Afritada is a delicious twist on a classic Filipino stew. With a rich tomato sauce, potatoes, carrots, bell peppers and a touch of sweetness from pineapples, it’s hearty and delicious!
Guys, it feels so
good GREAT to be back here with a spanking new recipe! I kinda lost my grove the past months and I am so excited to get back on full speed again. It’s been a while and I really miss connecting with you over delicious food!
Like I promised in this month’s giveaway, I have a number of scrumptious meal ideas from my recent trip to Thailand and Malaysia in the works but before we cross the wide seas, let me share this amazing twist on a classic Filipino dish.
What are the Ingredients of Afritada?
Classic afritada is traditionally made of bone-in chicken pieces, potatoes, carrots, bell peppers and tomato sauce. Green peas, chick peas, Filipino-style hot dogs and/or sausages are also commonly used to further extend servings. The dish is pulled together with garlic and onions to provide depth of flavor as well as seasoning with fish sauce, salt and pepper.
In this pineapple chicken afritada version, we are kicking things up by adding juicy pineapple chunks to the standard ingredients and replacing the water with pineapple juice.
It is a great example of how the addition of one simple ingredient can take everyday fare to a whole new level. The hint of sweetness brought by the fruit perfectly balances the richness of the stew for spot-on flavors!
Tips on How to Make Pineapple Chicken Afritada:
- As we are also using the packing liquid, please use canned pineapples in natural juice and not in syrup lest the dish will be overly sweet.
- To keep the potatoes and carrots from turning into mush, pan-fry until almost done before adding to the stew to finish off.
- I like to lightly brown the chicken first before adding the garlic and onions to keep them from burning in the process. Giving the meat a nice sear not only gives appetizing color but adds incredible flavor.
Give this chicken afritada with pineapples a try. Rich and hearty with the perfect medley of sweet and savory, it’s sure to be a family favorite.
Not in the mood for chicken? Check out the pork and beef versions! Looking for more good food? Stay tuned for bopis, pastimallows, suam na mais with shrimp, pancit bihon with upo, ube maja blanca, and malunggay with short ribs coming up on the blog soon!
Pineapple Chicken Afritada
- 1/4 cup canola oil
- 2 potatoes, peeled and quartered
- 1 large carrot, peeled and cut into 1-inch chunks
- 1/2 red bell pepper, cored and sliced into 1/2-inch strips
- 1/2 green bell pepper, cored and sliced into 1/2-inch strips
- 1 small onion, peeled and sliced thinly
- 4 pounds chicken, cut into serving pieces
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 8 ounces tomato sauce
- 8 ounces canned pineapple chunks, drained and juice reserved
- salt and pepper to taste
- In a wide pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.
- Remove excess oil except 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 as needed, until lightly browned but not fully cooked.
- Add onions and garlic and cook until softened.
- Add fish sauce and cook for about 1 to 2 minutes, stirring as needed.
- Add tomato sauce and reserved juice from canned pineapples (about 1 cup). Bring to a boil.
- Lower heat, cover, and simmer 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 tender.
- Add pineapples and bell peppers and cook for another 1 to 2 minutes or until heated through.
- Season with salt and pepper to taste. Serve hot.