Easy Chicken Afritada with Bell Peppers and Potatoes

Filipino chicken afritada is basically my hero for easy weeknight dinners. You know those nights when you peek into the fridge and sigh? Me too. Filipino chicken afritada always saves me. It’s tasty, homey, uses basic stuff, and doesn’t take a hundred steps. And if you have picky eaters, heck, this is a win. (Trust me, my cousin’s kids eat their potatoes and bell peppers now!) If you’re into cozy stews that don’t feel fussy, you should also check out these healthy Filipino recipes or keep exploring with this twist on Filipino tinola with spinach and chicken.

Overview of chicken afritada

Chicken afritada is a classic Filipino stew. It’s tomatoey, savory, and best eaten with rice. People sometimes mix it up with menudo and kaldereta, but I swear it’s got its own vibe. What makes it different? It has chunky potatoes, carrots, and bell peppers. Not too spicy, not too bland. My granny says it’s the perfect “rainy day” food, and honestly, nothing warms you up quicker.

One of the things I love about Filipino chicken afritada is how inviting it smells. As soon as that tomato sauce simmers with the garlic, you know you’re onto something great. This isn’t the kind of dish that makes you take a nap halfway through making it. If you like recipes that aren’t complicated but still taste like a five-star restaurant? Yup, this is for you. My neighbor (who claims she can’t cook to save her life) managed to impress her in-laws with this, so… there’s hope for everyone.

People pair chicken afritada with garlic fried rice or plain white rice, up to you! Some folks even sneak in peas, but I’m not one of them. If you enjoy exploring other Pinoy stews, you might wanna check out this quick stovetop chicken afritada too.

Ingredients

Let’s not overthink it. If you’re a fan of shopping your pantry, you’ll love this. Here’s what you need for Filipino chicken afritada:

• Chicken pieces (drumsticks, thighs, or mix, skin-on is tastier)
• Potatoes (about 2 medium, peeled and chunked)
• Carrots (one or two, cut into bite-sized pieces)
• Bell peppers (red or green, sliced thick-ish)
• Garlic (minced, a few cloves)
• Onion (one, diced)
• Tomato sauce (one can, not the tiny one)
• Fish sauce or salt (pinch to taste)
• Black pepper (fresh cracked if you’re fancy)
• Oil (veggie oil, olive oil, whatever you got)

Some folks add peas or hotdog slices, which is… a debate for another time.

Sautéing chicken and garlic

So here’s what I do, not rocket science. Heat a splash of oil in your favorite pot. Don’t scrimp. Drop in the garlic and onion, and let them sizzle ‘til they smell like “grandma’s house.” Add the chicken pieces (pat them dry first if you want a little sear) and brown them a bit. This gives extra flavor you can actually taste!

Make sure you stir the chicken, so all sides get that golden color. It doesn’t need to be perfect or cooked through at this point. This is the part where all the flavor magic starts, and honestly, it’s my favorite smell in the kitchen.

I never thought browning chicken mattered much, but wow—once I started doing it for afritada, I could actually taste the difference! Way more depth in the final stew.

Cooking in tomato sauce

Okay, now you’ve got some good color on the chicken and your kitchen’s smelling amazing. Pour in the tomato sauce, and give everything a good stir, scraping the bottom so nothing sticks. Don’t rush, let the mix come up to a nice simmer.

You want to cover the pot and cook it low and slow at this stage. The sauce gets all cozy with the chicken, soaking up flavor as it goes. Add a pinch of fish sauce or salt here, depending on mood (fish sauce = more Filipino vibes). Keep tasting – don’t just cross your fingers and hope for the best. The house gets steamy and folks start poking their heads in asking “What’s for dinner?”

This is also when you can add a little water if it looks too thick. Careful, not too much or it’ll turn soupy. Let that tomato sauce work its magic for a good 15-20 minutes so the chicken gets tender.

Adding vegetables

Here’s the thing: don’t dump all your veggies in at once or they’ll get mushy and sad. Once the chicken’s almost cooked, toss in your potatoes and carrots. Let them soften, usually another 10 minutes, give or take.

Now it’s time for the bell peppers, right at the end. Only need a few minutes so they keep their bite and color (no one wants soggy bell peppers, trust me). Give everything a final stir and taste just to be sure. If you’re like me, you’ll sneak a potato right from the pot and probably burn your tongue. Worth it.

The sauce should be slightly thick, clinging to the chicken and veggies. If it looks too runny, just let it simmer a bit more. Not thick enough? Pop the lid off, crank the heat, and stir gently.

Serving suggestions

Let’s keep it real. Filipino chicken afritada is best with rice. But here’s how I serve it to make it pop:

• Use garlic fried rice for double the flavor.
• Blow everyone’s mind with a side of crusty bread to mop up that saucy goodness.
• Top with fresh herbs (like parsley or scallions) if you’re feeling extra fancy.
• Leftovers? Stack it in a lunchbox. Honestly, it tastes better the next day.

Trust me—this is the kind of food that makes you feel like home is right here in your kitchen.

Nutritional benefits

Here’s another reason I love making Filipino chicken afritada. It’s not just comfort food… it’s pretty darn wholesome too. Between the protein-packed chicken and the loads of potatoes, carrots, and bell peppers, it actually covers a bunch of food groups. Plus, tomatoes add vitamin C and lycopene (that’s the stuff folks say helps your heart).

Kids who turn their nose up at veggies will usually eat them when they’re simmered in that tangy, sweet-salty sauce. It’s less greasy than fried stuff, too. If you’re looking for more balanced meals, you might like these 10 kid-friendly Filipino recipes. Sometimes, I even sub in sweet potatoes or more greens if I’ve got stuff to use up.

Long story short—there are worse ways to get your vitamins in. Nobody leaves the table hungry, either.

Common Questions

Q: Can I use chicken breast instead of drumsticks?
A: Sure! Just don’t overcook it or it’ll get dry. Thighs work best for flavor, honestly.

Q: Can Filipino chicken afritada be made ahead?
A: Absolutely. In fact, it’s even better after a night in the fridge. The flavors hang out and get richer.

Q: My sauce is too thin. What did I do?
A: Take the lid off and simmer for a bit, or smash a couple potato chunks to thicken it up.

Q: Can I freeze leftovers?
A: Yup. Just let it cool, then tuck it into a container. It reheats beautifully.

Q: Any shortcuts if I’m in a rush?
A: You can skip browning the chicken, but it won’t taste as layered. Or try prepping veggies ahead to save time.

If you want to get even deeper with Filipino chicken afritada, check out the reliable basics from Panlasang Pinoy’s Basic Chicken Afritada Recipe or see Foxy Folksy’s best easy Chicken Afritada Recipe for even more comforting ideas. I promise—once you try this at home, those takeout nights? They’ll get way fewer.