Filipino Chicken Afritada hits different, especially when dinner time sneaks up out of nowhere and you’re staring at the fridge thinking, “What now?” I remember the first time I tried to make it on my own—I had no clue what I was doing, but somehow it tasted like home. If you’ve ever wanted a dish that’s hearty, cozy, and super easy to pull off, trust me, this is it. Plus, you get that “five-star restaurant” aroma floating through the house (no joke). If you want more takes on this classic, check out this chicken afritada tomato-based stew with vegetables or if you prefer something with a rich twist, maybe go for creamy Filipino chicken curry with potatoes and carrots. Let’s jump right in and save dinner before someone reaches for instant noodles again. 
Ingredients
Okay, don’t freak out at the list. Nothing wild here. Most of these you probably already have lurking around your kitchen.
- 2 pounds chicken (drumsticks or thighs, bone-in for max flavor)
- 1 big potato, peeled and chunked up
- 2 carrots, round slices (bite-sized is best)
- 1 red bell pepper, chopped up
- 1 green bell pepper, chopped too
- 1 small onion, minced (teary eyes optional)
- 3 garlic cloves, smashed and chopped
- One can tomato sauce (about 1 cup)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (or just toss in a pinch of salt if you’re not into that smell)
- Black pepper (as much as your heart wants)
- Cooking oil (a couple tablespoons for sautéing)
- Water or broth (just a cup or so, in case it gets too thick)
Seriously, if you miss something, don’t panic. Swap with whatever you’ve got. If you can’t find bell pepper, nobody’s gonna call the food police. 
Preparation
Alright, honest moment—prep is boring. But it helps! Before you start flinging ingredients into the pan, here’s what helps me move faster:
I always start by washing and cutting everything so it’s all ready when the cooking chaos begins. Chop up the chicken into nice pieces (I know, sometimes the butcher misses a bone or two). Peel the potatoes and carrots, get those in chunks. Bell peppers—just pull out the guts and slice ‘em.
Garlic and onion? Smash and chop ’em up so you get that strong smell as soon as they hit the oil. I sometimes listen to a podcast and just zone out—makes the prep feel quicker. If you want to see how others prep their afritada, you can find another version at easy chicken afritada bell peppers potatoes.
That’s really all it takes for prep. Not rocket science. 
Cooking Instructions
Here’s where the magic happens. You ready? Grab a pot or a pan with high sides if you don’t want tomato splatters everywhere (speaking from experience here).
First, heat up your oil. When it’s shimmering, toss in the onion and garlic. You want to hear the sizzle. Wait for that sweet, toasty smell to hit—don’t let them burn.
Next, chicken goes in. Brown it on both sides so it’s got some character, not just pale and sad. Sprinkle in the soy sauce and fish sauce right here. Give it a quick mix.
Okay, dump in the tomato sauce. Stir so the chicken gets all coated. Add those potatoes and carrots, then bell peppers last (they go mushy if you overcook ’em). Pour in a cup of water if it’s getting too chunky. Drop in some black pepper.
Simmer covered for 20-30 minutes until the potatoes and chicken basically fall apart with a poke. Sometimes, halfway through, I’ll sneak a taste and add salt if it’s bland. That’s it. Easy.
If you’re curious about other ways to do it—like the stovetop route, you can see how it’s done at stovetop chicken afritada easy pinoy stew.
“This recipe took me back to the fiestas of my childhood. My kids kept coming back for more. Never thought I could make Chicken Afritada taste so real!”
— Rowena, busy mom & home cook
Tips
I feel like this random mish-mash of advice might actually help, so listen up. Don’t be scared of tweaking stuff for your own taste. Sometimes I toss in green peas if I want extra color (or I’m pretending to be healthy).
If you leave it simmering a little longer than you meant to? The flavors just get deeper, honestly. Kind of a happy kitchen accident. Keep a bit of water or broth handy because sometimes the sauce thickens up and you want it just a little saucy—not cement.
By the way, leftover Chicken Afritada tastes even better the next day. Seriously, the veggies soak up everything and wow, what a lunch. Reheat with a sprinkle of water and you’re golden.
And here’s a weird tip: serve it with plain bread (like your lola might) for major nostalgia points. Oh, and never ever skip the garlic. That’s non-negotiable for me.
Serving Ideas
Chicken Afritada really belongs in the middle of a busy family table. To bring your dinner game to another level, consider some of these:
- Serve it over heaps of steamed rice (I mean it, don’t skimp on the rice)
- Sop up the sauce with toasted bread or pandesal
- If you want to look fancy, sprinkle a bit of chopped green onions on top
- Pair with a chilled glass of calamansi juice for the real deal Pinoy experience
Brings everyone to the table. Pretty much guaranteed.
Common Questions
Can I use chicken breast for chicken afritada?
Yeah, you can, but thigh and drum are juicier. Breast might dry out a bit if you overcook—but it’ll still work.
What other veggies can I add?
Go wild—try green peas, string beans, or even corn if you like it sweet. There are no rules.
Does this freeze well?
Absolutely! Cool it down, pack into a freezer-safe box, and it’s good for about a month. Just reheat gently.
How spicy can I make it?
Well, classic Chicken Afritada isn’t spicy, but throw in a chili pepper if you want some heat. Your kitchen, your rules.
Is there a way to make this lighter?
Skip the frying oil, use skinless chicken, pile in extra veggies, and you’re pretty much there!
Wrapping It Up: Your New Weeknight Champion
Chicken Afritada just somehow ticks all the boxes—easy, filling, and guaranteed to impress anyone who walks into your kitchen. Maybe not quite what you’d get at a five-star restaurant, but honestly, it’s close when you eat it fresh and hot at home. So, what’s stopping you? Just try out this recipe (if you’ve never had homemade afritada before, you’ll thank yourself). If you need more details, take a peek at the Basic Chicken Afritada Recipe – Panlasang Pinoy for extra inspo, or scroll through this chicken afritada tomato-based stew with vegetables for even more ideas. You might become a Chicken Afritada pro overnight—or, at the very least, save dinner. For more comfort-food favorites, check out a creamy twist in creamy Filipino chicken pastel. 
Filipino Chicken Afritada
Ingredients
Main Ingredients
- 2 pounds chicken (drumsticks or thighs, bone-in) For max flavor
- 1 big potato peeled and chunked up
- 2 carrots round slices (bite-sized is best)
- 1 red bell pepper chopped up
- 1 green bell pepper chopped up
- 1 small onion minced Teary eyes optional
- 3 cloves garlic, smashed and chopped
- 1 can tomato sauce (about 1 cup)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce or just a pinch of salt if not into fish sauce
- to taste none black pepper As much as your heart wants
- 2 tablespoons cooking oil For sautéing
- 1 cup water or broth In case it gets too thick
Instructions
Preparation
- Wash and cut all ingredients before starting.
- Chop the chicken into nice pieces.
- Peel and chunk the potatoes and carrots.
- Slice the bell peppers.
- Smash and chop the garlic and onion.
Cooking
- Heat oil in a pot or pan until shimmering.
- Add onion and garlic, waiting for a sweet, toasty smell but do not let them burn.
- Add chicken pieces and brown on both sides.
- Add soy sauce and fish sauce; mix quickly.
- Dump in the tomato sauce and stir to coat the chicken.
- Add potatoes and carrots; add bell peppers last.
- If it's getting thick, pour in a cup of water.
- Add black pepper to taste.
- Simmer covered for 20-30 minutes until the potatoes and chicken are tender.