Introduction to chicken afritada
Ingredients list
Browning chicken
Cooking tomato sauce
Adding vegetables
Seasoning
Serving hot
Common Questions
Why Afritada Is Always a Win at My Table

Filipino chicken afritada has bailed me out more times than I care to admit. You know those weekday dinners when everyone’s tired (you, especially) and honestly, the thought of another takeout box makes you sigh? That’s when I remember this dish waiting quietly in my recipe stash. Unlike some meals that need a grocery store run, this one? Most days, I open my pantry and the essential ingredients are actually there. Plus, it’s totally family-proof—kids, picky eaters, even my “ugh, chicken again?” cousin loves it. By the way, if you want a super easy version check out this easy chicken afritada with bell peppers and potatoes, and if you’re feeling under the weather, this Filipino tinola with spinach and chicken is my other go-to for soul-soothing comfort.

Introduction to chicken afritada

So what’s the big deal with chicken afritada? Well, first, this is one of those tomato-based stews that just feels like home. It’s right up there with adobo, but it has its own personality—slightly tangy, full of rich flavors, and perfect for soaking up with plain white rice. Lots of Filipino families have their twist on it, but the basics are always the same: tender chicken, vibrant veggies, and a sauce that hugs every bite.

Some people ask me if it’s hard to cook. Honestly? Not at all. That’s the beauty of Filipino chicken afritada—it looks fancy but it’s friendly, pretty forgiving, and you can swap in whatever veggies you have hiding in your crisper. Sometimes I even throw in a stray hotdog (don’t judge me) just for kicks. The sauce—oh, the sauce!—gets its magic from tomato, but it’s not bland or flat. Each ingredient kinda tells its own joke in there, you know? It all comes together for a five-star restaurant flavor but in the least fussy way.

It’s that sort of dish where, even if you mess up a step, it’ll probably still come out good. Afritada doesn’t mind if you’re distracted or your timing is off. On birthdays, rainy days, random Sundays—it’s always welcome at my table.

Ingredients list

Chicken afritada doesn’t ask for a laundry list of stuff. Most of what you need might already be chilling in your fridge or pantry, nodding along for their moment to shine. Here’s what you need:

About a kilo of chicken, cut into workable pieces (bone in is best for that deep flavor, but if you’ve got fillets, run with it)
Cooking oil (vegetable, canola, or even a splash of olive oil if that’s your vibe)
1 onion, chopped rough—it’s not a science, no rulers needed
3-4 cloves garlic, minced (or more, no judgment)
1 big bell pepper, diced or just sliced up
2 potatoes, cubed (I leave the skin on if I’m lazy)
1 large carrot, peeled and cut chunky
Green peas, frozen or canned
Tomato sauce, around 1 cup, or adjust to how “saucy” you like it
Water, about half a cup
Fish sauce or soy sauce, just a splash
Salt, pepper, and a teensy sprinkle of sugar (brings out the tang in tomato)
Bay leaf (if you have it, trust me—it works wonders)

Now, some folks get fancy and add things like green olives or hotdog slices (my uncle swears by them), but you can totally keep it classic.

Browning chicken

Okay, don’t skip this step. Browning your chicken is what gives afritada that depth, like food that tastes older and wiser than it actually is. Heat up your oil in a large pot—get it shimmery, not smoky. Toss your chicken in, skin-side first if you have skin. Let it sit until it gets golden brown, then flip. Yes, it might stick a bit, but leave it alone, that’s flavor sticking to the pan. Don’t overcrowd, or it’ll steam and you’ll miss out on the gold.

Once everything’s golden and looking a bit over-the-top, pull the chicken out onto a plate. Don’t clean the pot! The bits (that’s called “fond,” fancy right?) are little flavor bombs.

You want that rich, almost roasted umami flavor—it’s a huge secret behind why the sauce tastes so much better in homemade Filipino chicken afritada.

“I love when the edges of the chicken have a little crisp before everything mingles in the tomato sauce. Tastes like I slaved away all day, but really? Took 10 minutes!” – Dinah B.

Cooking tomato sauce

Once you’re done with the chicken, use the same pot. Toss in your onions. Cook until they’re looking soft, not burnt. Then in goes the garlic. Stir quick—garlic goes from perfect to “oh no, burnt” faster than you think. Now, pour in your tomato sauce, a splash of water, plus a drizzle of fish sauce or soy sauce. I swear a bit of sugar at this point wakes up the whole dish.

Don’t forget to scrape up those browned bits stuck on the pot bottom. That’s flavor gold. Let this all simmer for a couple minutes, just to deepen the taste. If it smells like the start of stew weather, you’re doing it right.

Next, slide your browned chicken right back in. Add a bay leaf if you’re feeling fancy. Give it a good stir to dress every piece with sauce. Let that simmer while you chop your veggies or chase your kid away from the pot (been there).

Adding vegetables

Now the easy part—adding the veggies! I go with potatoes and carrots first since they take longer to soften up. Slide them in, give it a stir, and just let them soak that tomato goodness. Simmer about ten minutes, then in goes the bell pepper and peas near the end so they don’t get soggy and sad looking.

If you want extra color (honestly, who doesn’t), try some red and green bell peppers. If you’ve got green beans, toss ‘em in. Some folks swear by hotdogs, but I only add if my nephew insists and wields his best puppy eyes. Set your timer, but keep an eye out, because veggies in afritada are a little like Goldilocks—too crunchy and everyone complains, too mushy and it’s just baby food.

Want it thicker? Simmer uncovered. More “soupy”? Add another splash of water or broth.

“Veggies soak up all that tomato goodness! Even my daughter eats carrots if they’re swimming in afritada sauce.” – Anna H.

Seasoning

This part’s all about tasting—and don’t let anyone shame you for sampling straight from the pot. I go in with black pepper and salt, just a pinch at a time. If it tastes a little flat, a splash more fish sauce does wonders. (Soy sauce if fish sauce freaks you out.)

Some Filipinos swear by a hint of sugar to balance out the acidity—start slow, you don’t want it dessert-sweet. Sometimes, if my tomatoes are tart, I need to put in more. Just trust your tongue.

Don’t forget, flavors develop as it stands! Even if it tastes a bit strong now, wait till dinner and it’ll mellow out perfectly. That’s why leftovers are absolute gold around here.

Serving hot

I swear, chicken afritada begs for steaming rice. Not optional! Here’s how I like to serve it, because yeah, there’s a right way sometimes:

Plate it up in big bowls and absolutely douse with sauce.
Top with even more bell peppers if you love color.
Squeeze a wedge of calamansi or lemon—just a little zip!
Want to go classic? Pair with garlic sinangag for a breakfast version.

If you’ve got leftovers, stash them in the fridge and they’ll taste even better the next day (if you’re lucky enough to have any left at all).

Common Questions

Q: Can I substitute chicken breast for thighs in afritada?

A: Of course! Just watch out—thighs are juicier. Breasts work, but don’t overcook or they might go rubbery.

Q: I hate green peas. Skip or swap?

A: Yup, no stress. Toss in corn or just leave them out—afritada’s chill like that.

Q: Is this dish spicy?

A: Not usually, but if you like heat, add chili flakes or a dash of hot sauce!

Q: Can you freeze chicken afritada?

A: Oh yes! Cool it first, then freeze in portions. The veggies might get softer but the flavor holds up great.

Q: What if I don’t have tomato sauce?

A: A hack—mix tomato paste with water. In a pinch, canned diced tomatoes will do. It’s not exactly the same, but still delicious.

Why Afritada Is Always a Win at My Table

Alright, so we’ve walked through every bit of making Filipino chicken afritada. It’s proof that comfort food doesn’t need a complicated playbook. Just simple steps, good ingredients, and a little patience (okay, and maybe a hotdog or two for fun). It’s a meal that sounds like it belongs in a restaurant but feels right at home on messy tables and in leftovers containers.

Whether you’re chasing a classic, want something healthier (sure—just add more veggies!), or need a crowd pleaser, this stew just nails it. Still feeling hungry? Check out the Basic Chicken Afritada Recipe – Panlasang Pinoy, or get another angle with The best easy Chicken Afritada Recipe – Foxy Folksy Pinoy Recipes, and for a different family spin, try Chicken Afritada (Filipino Chicken in Tomato Sauce) – Salu Salo. Don’t forget, if you wanna tweak this dish for picky kids, my favorite kid hacks are in this list of Filipino recipes for kids. So, friend, whatever day you’re cooking—don’t overthink. Just start chopping, and Filipino chicken afritada will do the rest.

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