Chicken Afritada is a classic Filipino chicken stew with various vegetables, all simmered in a rich tomato sauce. An easy one-pot dinner using kitchen staples —- ready in about an hour!
Like Filipino picadillo, chicken afritada is a favorite main dish among the locals. You can probably tell why.
Both dishes have vegetables and are simmered in tomato sauce — great with plain white rice.
You might see some version of afritada where they would brown the chicken first. That is totally fine.
But this particular afritada recipe is how I’ve seen my mother (and my grandmother) prepare it. Indeed, it saves a bit of time. 😉
What is Chicken Afritada?
Afritada is a classic Filipino stew made by combining meat, carrots, potatoes, and bell pepper — then simmering them all in a tomato-based sauce.
It has Spanish roots but has been adapted over generations into the simple home-style dish that it is today.
While I grew up with the chicken afritada version, preparing it with pork is also quite common nowadays — so keep that in mind. 🙂
What to serve with it?
If you want to enjoy it like the locals, always have it with plain white rice.
It complements the saucy, tender chicken and vegetables perfectly. Absolutely delicious!
FOR MORE CLASSIC FILIPINO DISHES, CHECK OUT THESE POSTS!
Jump to:
Ingredients
(See the recipe card below for measurements.)
- Chicken – chopped and with bones and skin.
- Vegetables – garlic, onion, carrots, potatoes and bell peppers.
- Oil – canola or corn oil would be great; olive oil is not commonly used in Filipino cuisine.
- Crushed tomatoes – just use your favorite brand.
- Seasonings and herbs – you will need the typical seasonings for Filipino dishes to make chicken afritada: bay leaf, salt, ground black pepper, fish sauce, and chicken bouillon cubes.
How to cook Filipino chicken afritada
Start by heating oil in a Dutch oven (or large pot) — over medium-high heat.
Add the onion and chopped garlic.
Sauté until the onion softens, then add the chopped chicken.
Cook until the chicken parts are no longer pink — keep the pot uncovered and mix often.
Add the crushed tomatoes.
Mix for a few minutes, coating the chicken.
Add the bouillon cubes, bay leaves, and one and a half cups of water.
Cover with a lid, turn the heat to medium-high, and boil — then lower the heat and simmer for about twenty minutes.
Add the carrots, potatoes, bell peppers, salt, ground black pepper, and one tablespoon of fish sauce.
Mix, place the lid back on, and continue simmering your chicken afritada until the vegetables are tender.
Taste your Filipino chicken afritada and adjust the seasoning by adding salt, pepper, or fish sauce.
Remove pan from the heat, transfer into plates — and serve!
Helpful tips
- Feel free to lower the heat at any point in the sauteing process if you feel it’s needed.
- Do not add the two tablespoons of fish sauce right away. Start with one tablespoon and add more later after tasting.
- Start with 1 & ½ cups of water first, then add more if you want more liquid in your Filipino chicken afritada.
Recipe variation
- Stock. If you already have some chicken stock on hand, use that instead of plain water and the bouillon cubes; then taste and adjust the seasoning as always.
- Peas. Some locals add green peas as well, both for its color and (sweet) taste.
- Skip the fish sauce. If you do not like it, just skip it and use more salt to balance the flavor of the dish.
- Pork. Yes, you can certainly use pork instead of chicken. You can keep the rest of the ingredients the same, but remember to adjust the cooking time — you need to simmer it longer to soften the meat.
What’s the difference between afritada and kaldereta?
Both dishes look similar, but kaldereta is spicier and traditionally includes liver spread to enrich its sauce. Afritada’s tomato sauce is milder and lighter.
You don’t believe me? Give this classic beef kaldereta recipe a try this week!
Storage and reheating
You can keep it in the refrigerator for up to 3 days, but remember to let it cool completely first, then transfer it into an airtight container.
Can I freeze it?
Yes, same process as storing in the refrigerator, but in the freezer, it will be good for up to 2 months, tops.
To reheat, thaw it overnight in the refrigerator (if you have the time).
Otherwise, just reheat it gently on the stovetop, adding a bit of stock or water if you think the sauce has thickened a bit — and don’t forget to taste and adjust the seasoning.
FAQ
Can I make it ahead of time?
Absolutely. It actually tastes better the next day because the flavors continue to develop overnight.
Is it considered a healthy dish?
It’s a fairly balanced one-pot dish — lean protein from the chicken, plus the vitamins from the carrots, potatoes, and bell pepper.
And don’t forget the tomato-based sauce that’s lighter than cream or coconut milk.
So how about it? Try this Filipino chicken afritada recipe tonight, and let me know! 🙂
OR GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES FROM AROUND THE WORLD!
📖 Recipe
Filipino Chicken Afritada Recipe
Equipment
- Large Pot (with lid)
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 3/4 to 1 kilo chicken (1 & 3/4 to 2 pounds), chopped
- 2 pieces chicken bouillon cubes
- 2 pieces bay leaves, dried
- 1 & 1/2 cups crushed tomatoes
- 1 medium carrot, peeled and chopped
- 3 to 4 small potatoes, peeled and chopped
- 2 medium bell peppers (red and green), deseeded and chopped
- 1 to 2 tablespoons fish sauce
- salt and pepper, to season
- 1 & 1/2 to 2 cups water
Instructions
- Place a medium Dutch oven or large pot over medium-high heat.
- Pour the oil, and once it's ready, saute the garlic and onion until it softens.
- Add the pieces of chicken and cook until they are no longer pink — mix often and keep the pot uncovered.
- Combine the crushed tomatoes and mix for a few minutes, coating the chicken.
- Add the bouillon cubes, bay leaves, and one and a half cups of water.
- Cover with a lid, turn the heat up to medium-high, and bring to a boil.
- Lower the heat and simmer for about twenty minutes (with the lid on).
- Add the carrots, potatoes, bell peppers, salt, ground black pepper, and one tablespoon of fish sauce.
- Mix, place the cover back on, and continue simmering your chicken afritada until the vegetables soften.
- Taste and adjust the seasoning by adding salt, pepper, or fish sauce.
- Remove the pan from the heat, transfer to serving plates — and enjoy!
Notes
- Cook’s Tip: Do not add all the fish sauce right away. Start with one tablespoon and add more later after tasting the dish.
- Refer to the post for more tips and substitutions.
Leave a Reply