Easy Chicken Afritada
A comforting Filipino stew with tender chicken, cozy tomato sauce, and fresh bell peppers, perfect for busy weeknights.
Servings: 6 servings
Calories: 360kcal
Ingredients
Main Ingredients
- 2 pounds chicken pieces (thighs, drumsticks, or mixed) Bone-in, skin-on chicken is recommended for juiciness.
- 2 tablespoons oil (neutral or olive)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce Canned tomato sauce is perfectly fine.
- 2 tablespoons tomato paste For richer flavor.
- 1.5 cups water or chicken broth
- 2 small potatoes, peeled and cut into chunks
- 1 large carrot, sliced into thick rounds
- 1 to 2 pieces bell peppers, sliced (red or green or a mix)
- 1 tablespoon soy sauce
- 1 to 2 teaspoons fish sauce or salt, to taste
- 1 teaspoon sugar Balances the acidity.
- 1 piece bay leaf
- 1 teaspoon paprika Optional, for color and warmth.
- to taste none Freshly ground black pepper
- Optional none green peas for the last few minutes
Instructions
Cooking Chicken
- Pat the chicken dry and season both sides with salt and pepper.
- Heat oil in a heavy pot over medium-high heat. Once the oil is shimmery, add chicken skin-side down and let it sit until golden.
- Flip the chicken and brown the other side for a couple of minutes. Transfer to a plate.
Build Quick Flavor
- In the same pot, lower the heat to medium. Add a splash more oil if needed.
- Toss in onion and cook until soft and sweet. Stir in garlic until fragrant, scraping up the browned bits on the bottom.
Making Tomato Sauce
- Stir in tomato sauce and tomato paste. Add water or broth, soy sauce, bay leaf, and a pinch of sugar.
- Return the chicken and any juices to the pot. Bring to a gentle boil, then lower to a soft simmer. Cover and cook for about 15 minutes, stirring occasionally.
- Taste the sauce and adjust with fish sauce, salt, or sugar as needed. Add paprika for a subtle smoky note.
Adding Vegetables
- Add potatoes and carrots first. Simmer for 10 to 12 minutes until the potatoes meet a little resistance with a fork.
- Stir in bell peppers last. Simmer for 3 to 5 minutes until bright and slightly tender.
- If using peas, add them for the final 2 minutes.
Notes
Afritada tastes better the next day. Store in the fridge for up to 3 days and reheat gently. Freeze the stew but skip the bell peppers until reheating.