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Chicken Afritada Recipe

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★★★★★

4.2 from 76 reviews

Chicken Afritada is a hearty Filipino stew featuring tender chicken simmered in a rich tomato-based sauce with potatoes, carrots, bell peppers, and peas. This comforting dish combines savory soy and fish sauces with a hint of sweetness and mild heat, resulting in a flavorful one-pot meal perfect for family dinners.

Ingredients

Scale

Vegetables

  • 1 large potato, peeled and cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • 1 large onion, diced
  • 5–6 garlic cloves, finely chopped
  • 1 cup frozen peas
  • 1 green bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks

Meat

  • 2.5 pounds chicken (bone-in, skin on chicken thighs and drumsticks)

Condiments and Sauces

  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 8 oz tomato sauce
  • 2 tablespoons tomato paste

Liquids and Oils

  • 4 tablespoons oil, divided
  • 2 cups chicken stock

Seasonings

  • salt, to taste
  • pepper, to taste
  • 1 tablespoon sugar
  • ½–1 teaspoon red chili flakes
  • 2 bay leaves

Instructions

  1. Sauté the vegetables: Heat 2 tablespoons of oil in a large, heavy pot over medium-high heat. Add the peeled and chunked potatoes and carrots. Season with salt and pepper and cook until the edges develop a light golden color to help them hold their shape during simmering. Once golden, transfer them to a plate and set aside.
  2. Cook the aromatics: Add the remaining 2 tablespoons of oil to the pot. Sauté the diced onion until it softens and turns translucent. Stir in the finely chopped garlic and cook briefly until fragrant, being careful not to burn it.
  3. Brown the chicken: Add the chicken pieces to the pot along with a dash of salt and pepper, the fish sauce, and soy sauce. Stir well to coat the chicken evenly and cook for about 10 to 15 minutes, allowing the chicken to brown and absorb the flavors.
  4. Add tomato bases: Stir in the tomato sauce and tomato paste, mixing thoroughly so each chicken piece is coated. Cook this mixture for about 10 minutes, allowing the tomato base to thicken slightly and flavors to meld into the chicken.
  5. Simmer with stock and seasonings: Pour in the chicken stock and add sugar, red chili flakes, and bay leaves. Return the browned potatoes and carrots to the pot. Bring the mixture to a steady simmer uncovered and cook for 35 to 40 minutes, stirring occasionally and checking to ensure the chicken is tender and the sauce reduces slightly.
  6. Add the remaining vegetables: Incorporate the frozen peas along with the green and red bell pepper chunks. Continue simmering uncovered for an additional 10 to 15 minutes until the bell peppers soften and the sauce thickens to a rich, slightly thicker consistency.
  7. Final seasoning and serving: Taste the stew and adjust salt and pepper as needed. Remove bay leaves before serving. Serve the Chicken Afritada hot, ideally with steamed white rice for a complete meal.

Notes

  • Using bone-in, skin-on chicken thighs and drumsticks adds more flavor and keeps the meat juicy during cooking.
  • Adjust the red chili flakes to control the spiciness according to your preference.
  • Make sure to brown the potatoes and carrots before simmering to help them retain their shape and texture.
  • This dish is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.

Keywords: Chicken Afritada, Filipino chicken stew, tomato chicken recipe, chicken thighs recipe, one-pot chicken stew

Find it online: https://foodiecara.com/chicken-afritada-recipe/