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afritadang manok in a serving dish.
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4.16 from 93 votes

Chicken Afritada

This Chicken Afritada is made extra delicious with fresh tomatoes and NO canned tomato sauce! Loaded with potatoes, carrots, bell peppers, this classic Filipino chicken stew is a hearty and tasty meal the whole family will love.
Prep Time10 minutes
Cook Time40 minutes
Total Time40 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 669kcal
Author: Lalaine Manalo

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
US Customary - Metric

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

Calories: 669kcal | Carbohydrates: 29g | Protein: 46g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 542mg | Potassium: 1501mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5050IU | Vitamin C: 82.7mg | Calcium: 94mg | Iron: 6.4mg