Classic Chicken Afritada – Filipino Tomato Stew with Bell Peppers
Chicken Afritada Filipino Recipe is honestly my go-to dinner when I’m just flat-out tired but want something that actually tastes like home. You know those nights? If you’ve ever stood lost in the kitchen dreading another bland meal, this juicy, tomatoey stew really saves the day. One-pot. Easy as heck. Plus, my picky cousin once scarfed down two bowls, so that says something, right? If you’re looking for more delicious comfort food options, you might want to peek at these kid-friendly Filipino recipes too. 
Ingredients for Chicken Afritada
Alright, let’s get down to business. Here’s what you really need for authentic Classic Chicken Afritada – Filipino Tomato Stew with Bell Peppers. Nothing fancy, promise.
- Chicken: Around 2 pounds, cut into preferred pieces. I like using thighs, but honestly, anything works.
- Bell peppers: Red and green, sliced into strips for that classic pop of color.
- Potatoes: Cube up two medium ones. Skin on? Totally fine.
- Carrots: Slice up a big one.
- Tomato sauce: One 8-oz can does the job.
- Garlic and onion: A must in any Filipino dish. Chop ‘em up.
- Bay leaf: Just one. Small detail, big flavor.
- Green peas: A small handful or half a cup.
- Salt & pepper: To taste. Go easy, taste later.
- Oil: For sautéing. Any neutral kind, not coconut for this one.
That’s the base, anyway. Some folks add hot dogs (no joke), but I stick with the basics.
Step by Step Instructions
Here comes my not-so-exact, but it-works-every-time method for Chicken Afritada Filipino Recipe. I mean, you can’t really mess it up.
Start by heating oil in a half-decent pot over medium heat. Toss in your chopped onions and cook ‘til they’re soft, then the garlic goes in for a little much-needed aroma. Brown the chicken pieces on all sides. You don’t want to cook ‘em through yet, just seal in the flavor.
Next, add your tomato sauce. Sometimes I splash a bit of water or chicken broth if it’s looking too thick. Then, all your potatoes, carrots, and the magic bay leaf jump in. Cover it up and simmer for, hmm, about 20 to 25 minutes. Your kitchen should smell amazing by now.
When the chicken’s cooked through and the potatoes are almost tender, add the bell peppers and green peas. Give it just about 5-7 minutes, so the peppers stay snappy, not sad and soggy.
Quick taste-test. Add salt and pepper as needed and pull out the bay leaf before serving (I’ve bitten into one before, yikes). Easy, right? Seriously, that’s about it.
Tips for Flavorful Sauce
If you ask me, the sauce makes or breaks a Chicken Afritada Filipino Recipe. Don’t rush it, please. Let it simmer and get all thick and lovely. I sometimes sneak in a spoonful of fish sauce for a little secret umami, especially if my taste testers are fellow Pinoys.
Another hot tip—use good canned tomato sauce. Some are super sharp, so if yours tastes acidic, a pinch of sugar mellows things out. Oh, and don’t be shy with those bell peppers, they’re not just for looks. The red ones especially make everything sweeter.
Honestly, it all comes down to tasting as you go. No shame in a little finger dip. I think food cooked that way always turns out better.
“I made this afritada last weekend, and my whole family kept asking for seconds. The sauce turned out rich and just the right amount of sweet. I’ll definitely make it again!” – Mia, family friend
Serving Ideas
Now, here’s the fun part. This Chicken Afritada Filipino Recipe goes with so many things, but nothing beats a hot bowl with these simple fixes:
- Heap it on plain steamed rice (trust me, you’ll want to soak up every drop of that sauce).
- Scoop the hearty stew into a bread roll for a Filipino mini sandwich situation.
- Serve with a side of sautéed green beans or fresh salad if you wanna feel extra healthy.
- For a Filipino feast, add a little plate of pickled veggies. Unexpected but awesome.
Variations
You’d think there’s just one way to cook Chicken Afritada Filipino Recipe, but, oh boy, every family has a twist. Some people go wild and use pork or even beef instead of chicken. I once tossed in leftover roast chicken—it worked! If you’re in a rush, try a shortcut version, like this easy chicken afritada with bell peppers and potatoes, which still hits all the right notes.
There’s the “kid version” where you skip bell peppers and add hot dogs (I’m still on the fence about it). Or mix in extra veggies if your fridge is looking a little sad. Just don’t skip the tomato sauce. Afritada without that is just chicken stew and, well, that’s another story entirely.
If you’re feeling extra, hit it with a little grated cheese at the end. Weird? Maybe. But who am I to judge creamy finishes? Filipino food is all about making it your own.
Common Questions
Can I make Chicken Afritada Filipino Recipe ahead of time?
Yep. Tastes even better the next day, honestly.
Can I freeze leftovers?
For sure. Pop it in an airtight container, freeze up to two months. Just thaw and reheat slowly.
Do I have to use all those veggies?
Nah, use whatever you have—potatoes and peppers are classics, but carrots, peas, even corn work.
Is it spicy?
Traditionally, nope. But you can always toss in a chili pepper if your crowd likes a kick.
What cut of chicken is best?
Thighs are my favorite for juicy flavor, but any part works in a pinch.
Time to Try Making Afritada at Home!
Seriously, you gotta try making this Chicken Afritada Filipino Recipe soon. It’s comforting, practical, and brings a taste of home to your table, even if you’re far away. Don’t overthink it—just trust your instincts (and your taste buds). If you want a step-by-step guide, check out the Basic Chicken Afritada Recipe – Panlasang Pinoy or peek at The best easy Chicken Afritada Recipe – Foxy Folksy Pinoy Recipes. For even more tips, check Chicken Afritada (Filipino Chicken Stew) – Food and Journeys®. You truly can’t mess this up. So, go on—grab a pot, blast some OPM in the background, and stew up some memories tonight.
Chicken Afritada
Ingredients
Main Ingredients
- 2 pounds Chicken, cut into pieces Thighs are preferred, but any part works.
- 2 medium Potatoes, cubed Skin on is fine.
- 1 large Carrot, sliced
- 1 8-oz can Tomato sauce Good quality canned tomato sauce recommended.
- 1 small Bay leaf
- 1/2 cup Green peas A small handful or adjust to taste.
- 2 medium Bell peppers, sliced Can use red and green for color.
- 2 cloves Garlic, chopped
- 1 medium Onion, chopped
- to taste Salt Add to taste.
- to taste Pepper Add to taste.
- 2 tablespoons Oil For sautéing, use a neutral oil.
Instructions
Preparation
- Heat oil in a pot over medium heat.
- Sauté chopped onions until soft, then add garlic until fragrant.
- Brown the chicken pieces on all sides.
Cooking
- Add the tomato sauce. If it's too thick, add a splash of water or chicken broth.
- Add potatoes, carrots, and the bay leaf. Cover and simmer for 20-25 minutes.
- Once the chicken is cooked through and the potatoes are almost tender, add the bell peppers and green peas.
- Simmer for another 5-7 minutes until the peppers are tender but not mushy.
- Taste and adjust salt and pepper as needed. Remove the bay leaf before serving.
