Chicken Afritada is a classic Filipino chicken stew that features tender chicken, carrots, potatoes, and other vegetables cooked in a tomato-based sauce. This savory stew is comforting and delicious when eaten with jasmine rice. Like with any stew, the dish tastes even better the next day as it absorbs all the flavors.
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What is Afritada?
Afritada is a word derived from the Spanish word “fritada,” meaning “fried”. Afritada is a popular Filipino stew dish usually featuring whole chicken or other meat like beef, pork, or seafood. It’s a savory dish where meat is stewed in tomato-based sauce along with vegetables like carrots, potatoes, and bell peppers.
Why you’ll love this recipe
- Flavor-packed savory stew that is very comforting and delicious, this rich stew is best served with rice.
- Easy to make using readily available ingredients. Slow simmering allows the flavor to develop, making it a rich stew.
- Make it once, you’ll be hooked. A family favorite that’ll feature in your weekly menu list.
Ingredients
- Chicken – I used chicken drumsticks and wings with bones. You can use a whole chicken or use drumsticks and wings with the bones. Bone-in and with skin-on makes the stew much tastier.
- Canola oil or vegetable oil – feel free to use butter to fry chicken and sauté vegetables.
- Aromats (onion & garlic) – to build flavor in the stew.
- Vegetables – carrots, potatoes, bell peppers & green peas – add texture and taste to afritada. Make sure to cut even-sized carrots and potatoes so they cook evenly. I used a mix of red, yellow, and green colored bell peppers. If you have one colored pepper, it’s ok to use just it.
- Tomato sauce – I used canned crushed tomatoes; you can use canned tomato puree or even diced tomatoes.
- Stock – you can use chicken stock or use instant pot chicken broth.
- Soy sauce – I used low-sodium light soy sauce. If you use dark soy sauce, reduce the amount.
- Fish sauce – optional. Add umami flavor.
- Bay leaves – for flavor.
- Brown sugar – helps balance the acidity of tomato sauce.
Ingredients additions & substitutions
- If you prefer, you can use boneless chicken thighs or breasts, but keep in mind that boneless chicken will cook faster.
- If you don’t have canned tomatoes, dice ripe Roma tomatoes and use them in the dish.
- You can substitute with beef broth or vegetable broth.
- For a thicker, richer sauce base, add 2 tablespoons of tomato paste.
Step-by-step Instructions
Step 1: Heat oil in a large pot. Place the chicken with the skin side down first. Sprinkle a little salt and pepper.
Step 2: Sear and brown chicken for 2-3 minutes on each side.
Step 3: Remove browned chicken from the oil and set aside.
Step 4: Add extra oil to the pot. Sauté diced onion and minced garlic. Scrape the pot while sautéing to get the brown bits stuck to the bottom of the pot.
Step 5: Add crushed tomatoes (or tomato sauce).
Step 6: Turn the heat low and let it simmer for 5 to 7 minutes.
Step 7: To the sauce, add bay leaves, fish sauce (optional), light soy sauce, and brown sugar.
Step 8: Place the seared chicken back in the sauce. Gently stir the sauce, allowing the chicken to be submerged in the sauce.
Step 9: Pour chicken stock or chicken broth, stir well.
Step 10: Cover with a lid and simmer on low heat for 10 minutes. Stir at regular intervals, and if the sauce is thick, adjust consistency by adding a splash of stock or water.
Step 11: Add carrots and potatoes along with some more stock.
Step 12: Stir well, cover with the lid, and simmer for 25 to 30 minutes.
Step 13 & 14: Once the chicken is almost cooked and the potatoes and carrots are soft, add bell peppers, frozen peas, and stir well.
Step 15 & 16: Cook for another 5 minutes.
Transfer to a serving dish. Serve hot with rice.
Useful Tips
- Cut carrots and potatoes into uniform sizes so they cook evenly.
- I recommend using chicken with bone-in and skin-on pieces as they add loads of flavor to the stew.
- Don’t skip searing/browning the chicken first before adding it to the stew. This adds depth of flavor.
- Fish sauce is optional; I highly recommend it. It adds umami flavor to the stew.
- Feel free to tweak the amount of soy sauce to suit your taste preference.
- You can include other vegetables like zucchini or mushrooms.
- For a thicker, richer sauce base, add 2 tablespoons of tomato paste.
- The dish tastes even better the next day as it absorbs all the flavors.
Storage and Reheating
Transfer any leftovers into an air-tight container and store in the refrigerator for up to 4 days.
Freeze – For longer storage, transfer chicken afritada to a freezer-safe container and freeze for up to 3 months.
To serve frozen stew, thaw afritada overnight in the refrigerator and then reheat on the stovetop or in the microwave and serve with jasmine rice or steamed rice.
Recipe FAQs
Yes, you can. Boneless chicken thighs or breasts can be used, but keep in mind that boneless chicken will cook faster.
No. This stew has a wonderful savory umami taste, but it’s not spicy at all.
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📋Chicken Afritada (Filipino Chicken Stew)
Ingredients
- 4 tablespoons canola oil or vegetable oil
- 2 pounds chicken thighs and drumsticks with skin
- 1 white onion diced
- 4 cloves garlic minced
- 1 cup canned tomatoes crushed tomatoes or tomato puree
- 2 bay leaves
- ½ teaspoon fish sauce optional
- 1 tablespoon light soy sauce low sodium
- 1 teaspoon brown sugar adjust to taste
- 1 cup chicken stock or chicken broth
- 1 large carrot
- 2 medium-sized potatoes
- 2 cups bell pepper red, yellow, and green
- 1 cup frozen green peas
- Salt and pepper to taste
Instructions
- Heat oil in a large pot. Place the chicken with the skin side down first. Sprinkle a little salt and pepper. Sear and brown chicken for 2-3 minutes on each side.
- Remove browned chicken from the oil and set aside.
- Add extra oil to the pot. Sauté diced onion and minced garlic.
- Scrape the pot while sauteing to get the brown bits stuck to the bottom of the pot.
- Add crushed tomatoes (or tomato sauce), turn the heat low, and let it simmer for 5 to 7 minutes.
- To the sauce, add bay leaves, fish sauce (optional), light soy sauce, and brown sugar. Place the seared chicken back in the sauce.
- Gently stir the sauce, allowing the chicken to be submerged in the sauce.
- Pour chicken stock or chicken broth, stir well.
- Cover with a lid and simmer on low heat for 10 minutes. Stir at regular intervals, and if the sauce is thick, adjust consistency by adding a splash of stock or water.
- Add carrots and potatoes along with some more stock. Stir well, cover with the lid, and simmer for 25 to 30 minutes.
- Once the chicken is cooked and potatoes and carrots are soft, add bell peppers, frozen peas, and stir well. Cook for another 5 minutes.
- Transfer to a serving dish. Serve hot with rice.
Video
Notes
- Cut carrots and potatoes into uniform sizes so they cook evenly.
- I recommend using chicken with bone-in and skin-on pieces as they add loads of flavor to the stew.
- Don’t skip searing/browning the chicken first before adding it to the stew. This adds depth of flavor.
- Fish sauce is optional; I highly recommend it. It adds umami flavor to the stew.
- Feel free to tweak the amount of soy sauce to suit your taste preference.
- You can include other vegetables like zucchini or mushrooms.
- For a thicker, richer sauce base, add 2 tablespoons of tomato paste.
- The dish tastes even better the next day as it absorbs all the flavors.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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