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Chicken Afritada Recipe

Chicken Afritada Recipe: Filipino Tomato Chicken Stew

Filipino chicken tomato stew with bone-in chicken, potatoes, carrots, bell peppers, and green peas in a thick, tangy tomato sauce. Served with rice.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 PERSONS
Course: Main Course
Cuisine: Filipino
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken & Marinade

  • 2 lbs bone-in chicken thighs or drumsticks
  • 2 tbsp soy sauce
  • ½ tsp black pepper

For the Stew Base

  • 4 tbsp cooking oil divided use
  • 5 cloves garlic minced
  • 1 large onion finely chopped
  • 2 medium tomatoes diced
  • 2 cups tomato sauce one 15-oz can
  • 2 cups chicken broth or water
  • 2 bay leaves
  • 1 tbsp fish sauce optional but recommended
  • Salt and pepper to taste

For the Vegetables

  • 3 medium potatoes peeled and quartered
  • 2 medium carrots sliced diagonally
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 cup green peas frozen works great

For Serving

  • Steamed white rice

Method
 

  1. 1. Marinate the chicken.
    In a large bowl, toss chicken with soy sauce and black pepper. Mix well with your hands. Cover and let sit for 30 minutes at room temperature (or up to 2 hours in the fridge).
  2. 2. Fry the vegetables first.
    Heat 2 tbsp oil in a skillet over medium heat. Fry potatoes and carrots until lightly browned, about 3–4 minutes per side. Set aside on a plate.
  3. 3. Sear the chicken.
    In a large pot, heat remaining 2 tbsp oil over medium-high heat. Remove chicken from marinade (reserve the marinade). Sear chicken in batches until golden brown on all sides, about 3–4 minutes per side.
  4. 4. Sauté the aromatics.
    Push chicken to one side of the pot. Add garlic and onion to the empty space. Sauté for 2 minutes until onion is translucent. Add diced fresh tomatoes and cook for another 2–3 minutes until softened
  5. 5. Build the sauce.
    Pour in tomato sauce, chicken broth, reserved marinade, fish sauce, and bay leaves. Stir well, scraping the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes.
  6. 6. Add the vegetables.
    Stir in the fried potatoes, carrots, and both bell peppers. Cook for 10 minutes. Add green peas during the last 3 minutes of cooking.
  7. 7. Final seasoning.
    Taste the sauce. Add salt and pepper as needed. If sauce is too thin, simmer uncovered for 5–10 more minutes. Or mash a few potato pieces directly into the sauce to thicken naturally.
  8. 8. Serve.
    Serve hot over steamed white rice.

Notes

Notes from the Kitchen

  • Bone-in chicken is non-negotiable. Thighs and drumsticks stay juicy. Breasts get dry.
  • Fry the veggies first. This keeps potatoes and carrots firm instead of dissolving into the sauce.
  • Make ahead? Yes. Tastes better the next day. Store in fridge for up to 3 days.
  • Freeze: Chicken and sauce only for up to 2 months. Veggies will soften when thawed.