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 nashville filipino food 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.
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- 1/4cupcanola oil
- 2medium potatoes, peeled and quartered
- 1large carrot, peeled and cut into cubes
- 1/2small red bell pepper, cored and sliced into 1/2-inch thick strips
- 1/2small green bell pepper, cored and sliced into 1/2-inch thick strips
- 4poundschicken, cut into serving pieces
- 1small onion, peeled and sliced thinly
- 3clovesgarlic, peeled and minced
- 6large Roma tomatoes
- 1tablespoonfish sauce
- 1/2cupfrozen sweet peasthawed
- 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.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More