Pin it
This hearty Filipino Chicken Afritada turns basic chicken and veggies into a satisfying, vibrant stew. Chicken gets nicely browned, then slowly cooked in tomato sauce with chunks of potato, carrot, and bell pepper until everything soaks up the flavors. The dish gets its name from the Spanish word "fritada" (meaning fried), which points to the important first step of searing the chicken. Though I've tweaked the traditional approach a bit, this version still captures the comforting spirit that makes this dish so popular.
I've found through countless attempts that getting a good sear on the chicken and letting everything simmer slowly makes all the difference in flavor.
Key Ingredients Breakdown
- Using bone-in chicken makes the sauce more flavorful
- Crisp vegetables create nice texture differences
- Good tomato sauce forms the perfect foundation
- Low-salt soy sauce brings deep savory notes
Go for chicken with skin on for better taste, but you can trim any extra fat if you want.
Step-by-Step Cooking Guide
- 1. Start with proper prep work.
- Dry your chicken pieces with paper towels so they'll brown better. Sprinkle plenty of salt and pepper all over. Cut your potatoes and carrots into equal 1-inch chunks for even cooking. Slice your peppers into strips and finely dice the onions. Getting everything ready beforehand makes cooking much smoother. Keep all ingredients within arm's reach in the order you'll need them.
- 2. Get a big Dutch oven or heavy pot really hot over medium-high heat.
- Pour in some vegetable oil and wait till it's hot and shimmery. Add your seasoned chicken skin-down in small batches so they're not crowded. Let them cook 5-7 minutes per side until they turn a nice golden brown. Don't skip this step - it's where the flavor magic happens. Set the browned chicken aside but keep all those tasty bits in the pot.
- 3. Turn heat down to medium and throw in your chopped onions.
- Let them cook in the chicken drippings until soft and see-through, about 5 minutes, while scraping up any brown bits from the bottom. Toss in the garlic and cook just until you can smell it, about a minute. These flavors will be the backbone of your stew. If things look dry, splash in a little chicken broth.
- 4. Toss potatoes and carrots into the pot,
- mixing them with the flavorful oil. Let them cook 3-4 minutes to start softening. Add the bell peppers and cook another 2-3 minutes. The veggies should be starting to soften but not fully cooked. Pour in your tomato sauce and chicken broth, giving everything a good stir. Put the chicken back in, tucking the pieces into the sauce.
- 5. Stir in soy sauce, bay leaf, and a pinch of sugar if you want.
- Bring everything to a gentle boil, then lower the heat to keep it at a steady simmer. Cover and cook for 25-30 minutes, turning the chicken occasionally and stirring gently. Check that the veggies are tender and chicken is done (it should reach 165°F inside). Add your peas during the last 5 minutes of cooking.
Pin it
My Filipino grandma always told me that taking your time with the browning step makes the sauce so much richer. Watching your heat levels throughout cooking is super important.
Keeping Leftovers Fresh
Keep your cooled stew in a sealed container for up to 4 days in the fridge. When warming it up, add a bit of chicken broth if the sauce seems too thick. You can freeze it for up to 3 months, though the potatoes might get a bit mushy. Thaw it in the fridge overnight and warm it slowly on the stove until it's hot all the way through.
Pin it
Perfect Pairings
Dish this up hot over fluffy white rice to soak up all that yummy sauce. Sprinkle with fresh green onions and extra soy sauce if you like. For an authentic Filipino meal, serve with calamansi or lime wedges on the side. You might want to offer some bird's eye chilies for folks who like it spicy.
Fixing Common Issues
If your sauce seems too runny, let it simmer without the lid until it thickens up. When chicken stays tough, just cook it longer on low heat. For mushy veggies, cook a fresh batch in the last 10 minutes. If your sauce needs more punch, try adding a dash of fish sauce or a bit more soy sauce.
Prep-Ahead Options
You can brown the chicken and cut all veggies the day before, keeping them in separate containers in the fridge. The whole dish can be made 1-2 days ahead - it actually tastes better! Just warm it gently before serving. If you're cooking for guests, get everything ready and put it all together right before they show up.
Pin it
Frequently Asked Questions
- → Can I use boneless meat?
- Sure, just cook it 20 minutes less since it cooks quicker than pieces with bones.
- → What’s the point of browning chicken?
- It brings out deeper flavors and leaves tasty bits that make the sauce richer.
- → Can this be prepared early?
- Totally, and it actually gets better overnight as the flavors blend more.
- → What can I pair it with?
- Steamed rice is classic, but some crusty bread would be awesome too.
- → Any other veggies I can add?
- Absolutely! Zucchini or green beans would pair well with this dish.