Chicken Afritada is a classic Filipino stew made with chicken and vegetables simmered in a rich tomato-based sauce. It’s simple home cooking, but it’s pure comfort on a plate.
Growing up in the Philippines, this dish showed up regularly at our dinner table. The ingredients are simple, but after simmering together, they create something far greater than the sum of their parts.
The chicken becomes tender, the potatoes and carrots soak up the flavorful sauce, and the bell peppers and green peas add color and sweetness.
Serve this dish with rice to soak up all that delicious sauce.
What Is Chicken Afritada?
Chicken Afritada is a Filipino chicken stew made with chicken, potatoes, carrots, bell peppers, and green peas simmered in a rich tomato-based sauce. It’s a simple yet comforting dish served with steamed rice.
What Is the Difference Between Afritada, Menudo, Mechado, and Kaldereta?
Even Filipinos get these dishes mixed up sometimes. After all, they all have a tomato-based sauce and often include potatoes and carrots. Here’s how they differ:
- Afritada: Made with chicken or pork, simmered in a tomato-based sauce with potatoes, carrots, bell peppers, and green peas.
- Menudo: Traditionally made with bite-sized pork, liver, potatoes, carrots, hot dogs, and raisins simmered in a tomato-based sauce. The liver gives menudo its signature flavor, while the raisins add a touch of sweetness.
- Mechado: Made with beef simmered until tender in a rich, tomato-based sauce. It also includes potatoes and carrots, but unlike afritada, the sauce is deeper and more beef-forward, thanks to the long simmering time.
- Kaldereta: Usually made with beef or goat simmered in a tomato-based sauce with liver spread, potatoes, carrots, and bell peppers. The liver spread gives the sauce a richer, deeper flavor than afritada.
Ingredients for Afritada
- Chicken: I used bone-in chicken drumsticks, but chicken thighs and legs work just as well. The bones add extra flavor to the sauce.
- Soy Sauce and Calamansi Juice: Used to marinate the chicken and add a savory, bright, and citrusy flavor. You can use lemon juice as well.
- Onion and Garlic: Builds the flavor base of the stew.
- Tomato: Fresh tomatoes add flavor and help create a richer sauce.
- Fish Sauce: You can also use salt, but I wouldn’t skip it if you have it. It adds the umami flavor that makes the sauce taste more Filipino.
- Tomato Sauce: Gives afritada its signature tomato-rich flavor. For the most authentic flavor, use Filipino-style tomato sauce. Its slight sweetness works especially well in afritada.
- Vegetables: Potatoes and carrots add substance, while the red bell peppers and green peas give the dish its signature color and sweetness.
How to Make Chicken Afritada
1. Marinate the chicken.
In a bowl, combine the chicken, soy sauce, and calamansi juice. Let it marinate for 10 minutes while you prep the vegetables.
2. Prep the vegetables.
Dice the onion and tomato, mince the garlic, peel and cube the potatoes and carrots, cut the bell pepper into chunks, and measure out the peas. Having everything ready makes the cooking process much smoother.
3. Cook the aromatics.
Heat oil in a skillet over medium heat. Add the onion, tomato, and garlic, then season with 1 teaspoon fish sauce. Saute onion, tomato, and garlic, about 4 to 5 minutes, or until the vegetables have softened and the tomatoes have started to break down.
4. Sear the chicken.
Push the aromatics to one side of the pan and add a little more oil. Add the chicken and sear for about 30 seconds per side. You’re not trying to cook the chicken through here; a quick sear is enough.
5. Simmer the chicken.
Pour in water and tomato sauce, then season with fish sauce. Stir to combine, cover, and simmer over low heat for 30 minutes. Keep the heat low to help the chicken stay tender.
6. Add the vegetables.
Add the potatoes and carrots, then cover and cook for 8 minutes.
Stir in the bell pepper and green peas. Cook for 3 more minutes, or until the vegetables are tender.
7. Taste and season.
Taste the sauce and add more fish sauce or salt if needed. A little fish sauce goes a long way, so adjust gradually.
9. Serve and enjoy!
Serve the chicken afritada hot with steamed rice. If you’d like, serve it with fish sauce and sliced red chilis on the side.
Tips and Variations
- Cut the vegetables into similar-sized pieces: This helps the potatoes and carrots cook evenly.
- Simmer gently: Keep the heat low and let the chicken cook slowly so it stays tender.
- Season to taste: Fish sauce packs a punch, so start with a little and add more as needed. You can always add more, but you can’t take it out.
- Use Pork: Swap the chicken for pork shoulder or pork belly for a richer, heartier afritada. Or, use both.
- Add Hot Dogs: If you grew up eating Filipino food, you know we like adding hot dogs to our stews. Toss in sliced hot dogs during the last few minutes of cooking for an even heartier dish.
- Try Different Cuts of Chicken: Use bone-in chicken thighs, chicken legs, or boneless chicken thighs instead of drumsticks.
- Add More Vegetables: Green beans, mushrooms, and chickpeas all make great additions to afritada.
- Use Fresh Tomatoes: Replace some of the tomato sauce with additional fresh tomatoes for a lighter, fresher-tasting stew.
What to Serve with Chicken Afritada
Chicken Afritada is best served with steamed rice. The rice soaks up the rich tomato sauce, making sure none of it goes to waste.
For an extra layer of flavor, serve it with a small dish of fish sauce mixed with sliced red chilis on the side. It’s a common Filipino condiment that’s spooned over rice and the stew little by little, letting each person season their plate to taste.
How to Store Chicken Afritada
To Store: Let the afritada cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm the afritada in a saucepan over medium-low heat until heated through. Or, microwave individual portions in 30-second intervals, stirring in between. Add a splash of water if the sauce has thickened too much.
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Chicken Afritada Recipe
Ingredients
- 1 pound bone-in chicken
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice or lemon juice
- 3 tablespoons oil divided
- 1 small onion diced
- 1 tomato diced
- 3 cloves garlic minced
- 3 tablespoons fish sauce plus more, to taste
- 1 cup water
- 1 cup tomato sauce
- 1 medium potato peeled and cubed
- 1 medium carrot peeled and cubed
- 1 red bell pepper cut into chunks
- 1 cup green peas
- Cooked rice for serving
Instructions
- In a bowl, combine the chicken, soy sauce, and calamansi juice. Marinate for at least 10 minutes.
- Dice the onion and tomato, mince the garlic, peel and cube the potatoes and carrots, cut the bell pepper into chunks, and measure out the peas.
- Heat 2 tablespoons oil in a deep skillet over medium heat. Saute onion, tomato, and garlic, about 4 to 5 minutes, or until softened. Stir in 1 tablespoon fish sauce.
- Push the aromatics to one side of the pan. Add the remaining 1 tablespoon oil, then add the chicken. Sear for about 30 seconds per side.
- Pour in water and tomato sauce. Add 2 tablespoons fish sauce and stir to combine. Cover and simmer over low heat for 30 minutes.
- Add the potatoes and carrots. Cover and cook for 8 minutes.
- Add the bell pepper and peas. Cook for 3 more minutes, or until the vegetables are tender.
- Taste the sauce and add more fish sauce if needed.
- Serve with steamed rice. Enjoy!
Notes
- Nutrition information is an estimate only and will vary depending on the specific ingredients, brands, and portion sizes used. This calculation is provided as a courtesy and should not be considered a substitute for professional nutritional advice. Rice is not included in the nutrition calculations below.
- You can use fish sauce, salt, or a combination of both. Start with a little, then taste and adjust.
