Chicken Afritada – Filipino Tomato Stew for Gatherings is my go-to dish when I need something cozy, colorful, and guaranteed to make people smile. I grew up knowing this as one of those all-in-one pot meals that feels like a hug. The tomato sauce, the tender chicken, the softened potatoes and carrots, the sweet snap of bell peppers, it all just works. If you want a reliable family-style recipe that feeds a crowd without stress, this is it. You can make it on a weeknight or double it for a party, and it still tastes like a special occasion. 
Ingredients
What you’ll need
Let’s keep this pantry-friendly. The magic of Chicken Afritada – Filipino Tomato Stew for Gatherings is how simple ingredients come together with just a bit of patience and heat.
- 2 to 2.5 pounds chicken pieces, bone-in and skin-on for flavor
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 to 2 tablespoons oil for sautéing
- 1 can tomato sauce, about 15 ounces
- 2 tablespoons tomato paste for deeper flavor
- 1 cup chicken broth or water
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced into thick coins
- 1 red bell pepper and 1 green bell pepper, seeded and sliced
- 1/2 cup green peas, optional
- 1 tablespoon fish sauce or 1 to 1.5 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar, optional, to balance acidity
- Bay leaf or two, optional
Use chicken thighs and drumsticks if you can. They hold up to simmering and deliver that fall-apart tenderness without drying out. If you like a richer sauce, choose a brand of tomato sauce you love and don’t skip the tomato paste. It’s small but mighty.
If you want a quick reference or step-by-step timeline, this easy Chicken Afritada recipe is a handy guide you can bookmark. It matches the spirit of this dish, simple and hearty.
Cook chicken in tomato sauce
Step by step to a flavorful base
Heat a heavy pot over medium. Add oil, then sear the chicken pieces, skin side down first, until lightly browned. You’re not trying to cook them through yet, just getting a bit of color and rendering some flavor into the pot. Take the chicken out and set aside.
In the same pot, sauté onion until soft and sweet, about 3 to 4 minutes. Add garlic and cook for another minute. Stir in tomato paste and let it toast a little in the oil. This deepens the flavor and knocks out that raw tinned taste. Pour in tomato sauce and a splash of broth, scrape up the browned bits at the bottom, then return the chicken along with any juices. Season with fish sauce or salt, pepper, and a pinch of sugar if your tomatoes are very acidic. Toss in a bay leaf if you’ve got it.
Bring it to a gentle simmer, cover, and cook for about 15 minutes. This is where the sauce starts to taste like a Sunday at home. If you prefer stovetop ease, here’s a helpful version I’ve used before: stovetop Chicken Afritada. It keeps the steps simple and consistent every time.
“I made this for my daughter’s birthday and it disappeared fast. The sauce was so rich and comforting, and the chicken turned out tender. Definitely a new family favorite.”
By this point, the base of Chicken Afritada – Filipino Tomato Stew for Gatherings is already smelling like home. You can float a spoonful of sauce across a plate of rice and feel happy even before the vegetables go in.
Add vegetables
After the first simmer, it’s time to bring color and texture into the pot. Add the potatoes and carrots first, since they take longer to soften. Cover and simmer for another 10 minutes or until they’re just barely tender. Then add sliced bell peppers and peas. Let those hang out for 5 to 7 minutes. The bell peppers should turn tender but not mushy, still a little crisp around the edges.
If you’re feeding picky eaters, you can cut the vegetables a bit smaller. If your crowd loves vegetables, double the carrots and bell peppers. That sweet pop against the savory tomato sauce is what makes this feel like a complete meal in one bowl.
Want more bell pepper-forward flavor? Try this take for extra color and aroma: afritada with bell peppers and potatoes. It leans into the veggie goodness while keeping the sauce balanced.
Salt and pepper to taste again near the end. Tomatoes vary, and so does broth. Adjust until it’s just right for your palate. By now, the vegetables should be cozy in the sauce, and the chicken should be tender enough to cut with a spoon. As a bonus, Chicken Afritada – Filipino Tomato Stew for Gatherings actually tastes even better after it rests for 10 minutes, so don’t rush the table.
Simmer and serve
Serving ideas you’ll love
Let the pot simmer uncovered for a few extra minutes to thicken the sauce if you like it a bit richer. The tomato sauce should cling to the chicken and coat the vegetables without looking watery. If it gets too thick, splash in a little broth.
- Serve with hot garlic rice or fluffy steamed rice. It soaks up that sauce perfectly.
- Top with a scatter of fresh parsley or sliced scallions for a bright finish.
- Add a squeeze of calamansi or lemon for a zippy lift if your tomatoes are sweet.
- Pair with a simple cucumber and tomato salad to balance the richness.
For parties, I like to keep it warm on low heat or transfer it to a slow cooker on warm. If you’re cooking ahead for a big gathering, the flavors marry beautifully overnight in the fridge. Reheat gently the next day and it tastes even more rounded. If you want a hands-off option for busy days, check out this friendly crockpot Chicken Afritada. It’s perfect when you’ve got guests coming over and a million things to do.
Freezing tip: skip the bell peppers if you plan to freeze. Add fresh peppers when reheating so they retain their bite. For storing, keep leftovers in a sealed container for up to four days. Warm on the stove with a little water if the sauce thickens too much. That long simmer and easy serving style is why I keep making Chicken Afritada – Filipino Tomato Stew for Gatherings for potlucks and family dinners.
Common Questions
Can I use chicken breast? Yes, but cook it shorter. Add breast pieces after the vegetables have started to soften and simmer just until cooked through to keep them juicy.
How do I make it less acidic? Use a mild tomato sauce, toast the tomato paste, and add 1 teaspoon sugar. A small pat of butter at the end also smooths the edges.
Can I make it spicier? Add chopped siling labuyo or a pinch of chili flakes with the garlic. Start small and adjust to taste.
What if my sauce is too thin? Simmer uncovered for a few minutes. Tomato paste can also help thicken without changing the flavor too much.
Any good sides besides rice? Try crusty bread for dipping or a simple cabbage slaw. The crunch balances the rich sauce nicely.
Let’s make your next gathering delicious
To recap, brown the chicken, build a flavorful tomato base, layer in the vegetables, then simmer gently until everything is tender. Keep the seasoning balanced and the sauce glossy, and you’re golden. That’s the heart of Chicken Afritada – Filipino Tomato Stew for Gatherings, and it never fails to bring people around the table.
If you want a different angle with similar comfort vibes, this classic variation is worth a peek too: classic chicken afritada with bell peppers. And if you want another trustworthy take for cross-checking techniques, the detailed Chicken Afritada Recipe is a helpful resource for timing and flavor notes.
Give it a try this week. Snap a photo, share it with your crew, and enjoy those happy quiet moments when everyone’s too busy eating to talk. That’s when you know you did it right.
Chicken Afritada
Ingredients
Main Ingredients
- 2 to 2.5 pounds chicken pieces, bone-in and skin-on Use thighs and drumsticks for best results.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 to 2 tablespoons oil for sautéing
- 1 can tomato sauce, about 15 ounces Choose a brand you love for best flavor.
- 2 tablespoons tomato paste Use for deeper flavor.
- 1 cup chicken broth or water
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced into thick coins
- 1 each red and green bell pepper, seeded and sliced
- 1/2 cup green peas, optional
- 1 tablespoon fish sauce or 1 to 1.5 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar, optional To balance acidity.
- 1 to 2 pieces bay leaf, optional
Instructions
Preparation
- Heat a heavy pot over medium. Add oil, then sear the chicken pieces, skin side down first, until lightly browned.
- Take the chicken out and set aside. In the same pot, sauté onion until soft and sweet, about 3 to 4 minutes.
- Add garlic and cook for another minute. Stir in tomato paste and let it toast a little in the oil.
- Pour in tomato sauce and a splash of broth, scrape up browned bits at the bottom, then return the chicken along with any juices.
- Season with fish sauce or salt, pepper, and a pinch of sugar if your tomatoes are very acidic. Toss in a bay leaf if available.
- Bring it to a gentle simmer, cover, and cook for about 15 minutes.
Add Vegetables
- After the first simmer, add the potatoes and carrots first. Cover and simmer for another 10 minutes or until they are just barely tender.
- Then add sliced bell peppers and peas. Let those cook for 5 to 7 minutes.
Final Steps
- Let the pot simmer uncovered for a few extra minutes to thicken the sauce.
- Serve with hot garlic rice or fluffy steamed rice, topped with parsley or scallions.