Chicken Afritada
A cozy and flavorful Filipino tomato stew that combines tender chicken with vegetables in a rich sauce, perfect for gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 to 2.5 pounds chicken pieces, bone-in and skin-on Use thighs and drumsticks for best results.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 to 2 tablespoons oil for sautéing
- 1 can tomato sauce, about 15 ounces Choose a brand you love for best flavor.
- 2 tablespoons tomato paste Use for deeper flavor.
- 1 cup chicken broth or water
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced into thick coins
- 1 each red and green bell pepper, seeded and sliced
- 1/2 cup green peas, optional
- 1 tablespoon fish sauce or 1 to 1.5 teaspoons salt, to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon sugar, optional To balance acidity.
- 1 to 2 pieces bay leaf, optional
Instructions
Preparation
- Heat a heavy pot over medium. Add oil, then sear the chicken pieces, skin side down first, until lightly browned.
- Take the chicken out and set aside. In the same pot, sauté onion until soft and sweet, about 3 to 4 minutes.
- Add garlic and cook for another minute. Stir in tomato paste and let it toast a little in the oil.
- Pour in tomato sauce and a splash of broth, scrape up browned bits at the bottom, then return the chicken along with any juices.
- Season with fish sauce or salt, pepper, and a pinch of sugar if your tomatoes are very acidic. Toss in a bay leaf if available.
- Bring it to a gentle simmer, cover, and cook for about 15 minutes.
Add Vegetables
- After the first simmer, add the potatoes and carrots first. Cover and simmer for another 10 minutes or until they are just barely tender.
- Then add sliced bell peppers and peas. Let those cook for 5 to 7 minutes.
Final Steps
- Let the pot simmer uncovered for a few extra minutes to thicken the sauce.
- Serve with hot garlic rice or fluffy steamed rice, topped with parsley or scallions.
Notes
For parties, consider keeping it warm on low heat or in a slow cooker. It tastes even better after resting. If freezing, skip the bell peppers and add fresh during reheating.