Name: Easy Chicken Afritada
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds chicken pieces (thighs, drumsticks, or mixed) (Bone-in, skin-on chicken is recommended for juiciness.); 2 tablespoons oil (neutral or olive); 1 medium onion, chopped; 4 cloves garlic, minced; 1 cup tomato sauce (Canned tomato sauce is perfectly fine.); 2 tablespoons tomato paste (For richer flavor.); 1.5 cups water or chicken broth; 2 small potatoes, peeled and cut into chunks; 1 large carrot, sliced into thick rounds; 1 to 2 pieces bell peppers, sliced (red or green or a mix); 1 tablespoon soy sauce; 1 to 2 teaspoons fish sauce or salt, to taste; 1 teaspoon sugar (Balances the acidity.); 1 piece bay leaf; 1 teaspoon paprika (Optional, for color and warmth.); to taste none Freshly ground black pepper; Optional none green peas for the last few minutes

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Introduction

easy chicken afritada recipe is what I reach for when I want something warm, bright, and comforting without spending all night in the kitchen. Maybe you just came home tired, or the family is hungry and you need a reliable dinner that tastes like love in a bowl. This dish gives you tender chicken, a cozy tomato sauce, and sweet bell peppers all in one pot. It’s weeknight friendly, pantry friendly, and budget friendly. If you’re new to Filipino stews, this will feel familiar yet exciting. Let me show you how I make it at home so you can enjoy the same easy win.

Ingredients

For an easy chicken afritada recipe that’s both hearty and simple, I stick to basics. Use bone-in, skin-on chicken if you can. It’s more forgiving and stays juicy. Boneless thighs also work if you need to speed things up. Canned tomato sauce is perfectly fine, and the combo of bell peppers and potatoes turns the pot into a full meal.

2 pounds chicken pieces (thighs, drumsticks, or mixed)
2 tablespoons oil (neutral or olive)
1 medium onion, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 tablespoons tomato paste (for richer flavor)
1 1/2 cups water or chicken broth
2 small potatoes, peeled and cut into chunks
1 large carrot, sliced into thick rounds
1 to 2 bell peppers, sliced (red or green or a mix)
1 tablespoon soy sauce
1 to 2 teaspoons fish sauce or salt, to taste
1 teaspoon sugar (balances the acidity)
1 bay leaf
1 teaspoon paprika (optional, for color and warmth)
Freshly ground black pepper
Optional: green peas for the last few minutes

If you want a classic vibe with bright peppers, peek at this helpful guide for a more traditional feel: Classic Chicken Afritada. It covers the beloved flavors that make this dish a Filipino favorite.

“I tried your recipe on a Tuesday night and my kids went back for seconds. The sauce was just the right kind of tangy and sweet. It’s entering our monthly rotation for sure.”

Cooking chicken

This step builds the foundation of flavor. Don’t rush it. Even if you’re making an easy chicken afritada recipe, that first golden sear pays off later in the sauce.

Prep and sear

Pat the chicken dry and season both sides with salt and pepper. Heat oil in a heavy pot over medium-high heat. When the oil looks shimmery, add chicken skin side down and let it sit until golden. Resist the urge to move it. You want a good sear so the sauce has depth and a slightly smoky, savory note.

Once browned, flip and brown the other side for a couple of minutes. Transfer to a plate. It doesn’t need to be cooked through yet. You’ll finish it in the sauce.

Build quick flavor

In the same pot, lower the heat to medium. Add a splash more oil if needed. Toss in onion and cook until soft and sweet. Stir in garlic until fragrant. Scrape up the tasty browned bits on the bottom with a wooden spoon. That’s pure flavor.

If you love a purely stovetop version laid out step by step, this walkthrough is a solid companion: Stovetop Chicken Afritada. It shows the same basic method with small tweaks for timing and texture.

Making tomato sauce

Now the pot starts smelling amazing. Time to bring in the tomato base and let everything simmer into a comforting stew. This is where that easy chicken afritada recipe really shines with minimal effort.

Tomato base

Stir in the tomato sauce and tomato paste. Add water or broth, soy sauce, bay leaf, and a pinch of sugar. Return the chicken and any juices to the pot. Bring to a gentle boil, then lower to a soft simmer. Cover and cook for about 15 minutes, stirring occasionally so nothing sticks.

Season to taste

Open the lid and taste the sauce. Add a splash of fish sauce for savory depth or more salt if needed. If the tomatoes feel too sharp, another tiny pinch of sugar can balance it. Add paprika if you like a warmer color and a subtle smoky note. Keep it simmering until the chicken is close to tender.

Adding vegetables

Afritada’s veggies should be tender but not falling apart. The key is timing. Potatoes take longer than peppers, so we stagger their additions. This keeps the stew colorful and fresh, not mushy.

Perfect timing for veggies

Add potatoes and carrots first. Simmer 10 to 12 minutes.
Check a potato with a fork. It should meet a little resistance.
Stir in bell peppers last. Simmer 3 to 5 minutes until bright and slightly tender.
If using peas, toss them in for the final 2 minutes.

If you want a streamlined version focused on the classic duo of bell peppers and potatoes, you’ll like this variation: Easy Chicken Afritada with Bell Peppers and Potatoes. It’s a great option when you want straightforward meal prep and bold color.

At this point, the chicken should be fork tender, the potatoes creamy, and the sauce slightly thick. If it looks too thin, simmer uncovered for a few extra minutes. If it seems too thick, add a splash of water and stir. Final taste check. The sauce should be savory, a little tangy, and gently sweet.

By the way, if you’re all about hands-off cooking, a slow cooker version makes sense for busy days. You can set it up in the morning, then add peppers near the end so they stay bright. For that method, here’s a reliable option: Crockpot Chicken Afritada.

Common Questions

Can I make it ahead?
Yes. Afritada actually tastes better the next day. Store it in the fridge for up to 3 days. Reheat gently on the stovetop and splash in water if the sauce thickens too much.

What chicken should I use?
Bone-in thighs and drumsticks are juicier and more forgiving. Boneless thighs work well too if you want faster cooking and easy shredding.

How do I fix a sour sauce?
Add a small pinch of sugar and let it simmer a few minutes. A splash of broth or a little butter can also soften the edges. Taste and adjust slowly.

Can I freeze it?
Yes, but skip the bell peppers until reheating. Freeze the stew, then add peppers when you warm it up to keep the colors and texture fresh.

What if I want it spicier?
Add red pepper flakes or a chopped chili with the garlic. Or finish with a dash of hot sauce. Start small and build up.

Where should the easy chicken afritada recipe fit into my week?
It’s great for midweek comfort or a relaxed Sunday meal prep. One pot feeds plenty and leftovers make lunches easy.

We browned the chicken for flavor, built a simple tomato base, then layered in potatoes, carrots, and peppers at the right moments. That’s the heart of this easy chicken afritada recipe. It’s cozy, vibrant, and honestly pretty low effort for how satisfying it tastes. If you want another perspective with clear, classic steps, check out this helpful guide too: Basic Chicken Afritada Recipe – Panlasang Pinoy.

Give it a try tonight, tweak the seasoning to your taste, and enjoy the leftovers tomorrow. Share a bowl with someone you love and let the warm tomato aroma fill your kitchen. When you find your perfect balance of savory and sweet, you’ll keep this on repeat. Happy cooking.

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