Chicken Afritada is simmered until perfectly tender in a fresh tomato-based sauce with potatoes, carrots, and bell peppers. This classic Filipino stew is easy to make and budget-friendly yet hearty and flavorful. Perfect for family dinners and special occasions!
Chicken Afritada is a classic Filipino stew made of beef, pork, chicken, or fish braised in tomato sauce with potatoes, carrots, and bell peppers. It is a flavorful and hearty dish for family meals and special occasions.
Ingredient notes
- Aromatics- sauteed onions and garlic boost the flavor
- Chicken- Bone-in chicken works best in this recipe, bringing a deeper flavor. If you prefer boneless, choose thigh fillets, as the breast can turn dry and chewy in the slow cooking process.
- Roma Tomatoes- use ripe tomatoes as they're sweeter and juicier
- Vegetables- potatoes, carrots, bell peppers, and sweet peas extend servings and add color and texture.
- Fish sauce- adds umami taste
- Water- use more or less depending on the amount of sauce preferred. You can also use chicken broth for extra depth.
- Salt and pepper- salt enhances the dish's flavor, and pepper adds zing.
While I use canned tomato sauce for pork afritada, I prefer fresh tomatoes for my chicken version. While this may entail more effort than opening a can, it brings a freshness and depth of flavor that's worth the extra work.
For an ultra-special afritadang manok for a party, try pineapple chicken afritada with sweet fruit chunks that complement the savory flavors of the dish. Filipino-style hot dogs, ham, or Vienna sausages are fun and tasty additions that extend servings easily.
Chicken Afritada cooking steps
- Brown potatoes and carrots in hot oil. Remove and set aside. Saute bell peppers until lightly browned. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened. Add chicken and lightly brown.
- Add tomatoes and cook until softened and release juice. Add fish sauce and simmer for a few seconds.
- Add water and bring to a boil. Lower the heat, cover, and cook until the chicken is tender and the sauce slightly reduces. Add potatoes and carrots and continue to cook until fork-tender.
- Add bell peppers and sweet peas and cook until heated through and tender-crisp.
- Continue to simmer until the sauce is thickened to the desired consistency. Season with salt and pepper to taste.
Helpful tips
- Cut ingredients into uniform sizes to ensure even cooking.
- Pan-fry potatoes and carrots before adding them to the stew to help them keep their shape and from falling apart.
- If you prefer a thicker sauce, add a tablespoon of tomato paste.
Frequently Asked Questions
How many calories is one serving of Afritada?
Calories in Afritada vary depending on the method and ingredients used. This recipe has an estimated 669 kcal per serving.
What is the difference between chicken afritada and chicken caldereta?
How to store and serve
- Chicken Afritada is delicious as a main dish for lunch or dinner with steamed rice. Itโs also great for parties or special gatherings and is a sure crowd-pleaser!
- Leftovers should be stored in an airtight container, refrigerated for up to three days, or frozen for up to two months.
- To reheat, place in a saucepan and heat over medium heat to an internal temperature of 165 F.
More chicken recipes
Ingredients
- ยผ cup oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- ยฝ red bell pepper, cored and sliced into ยฝ-inch thick strips
- ยฝ green bell pepper, cored and sliced into ยฝ-inch thick strips
- 1 whole chicken( about 3 pounds), cut into serving pieces
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 6 large Roma tomatoes
- 1 tablespoon fish sauce
- 1 cup water
- ยฝ cup frozen sweet peas, thawed
- salt and pepper to taste
Instructions
- In a pan over medium heat, heat oil.
- Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons.
- Add bell peppers and cook for about 10 to 15 seconds. Remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chicken and cook, turning on sides once or twice, until lightly browned.
- Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
- Add fish sauce and simmer for about 30 to 40 seconds.
- Add water and bring to a boil.
- Lower heat, cover, and cook for about 15 to 25 minutes or until chicken is tender and sauce is slightly reduced.
- Add potatoes and carrots and continue to cook until fork-tender.
- Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
- Continue to simmer until sauce is reduced to desired consistency. Season with salt and pepper to taste. Serve hot.
Notes
- Cut ingredients into uniform sizes to ensure even cooking.
- Pan-fry potatoes and carrots before adding them to the stew to help them keep their shape and from falling apart.
- If you prefer a thicker sauce, add a tablespoon of tomato paste.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Ellen says
Thank you so much for sharing your recipe.
I perfectly cook afritadang. Thanks again.
Lalaine says
You're welcome, I am glad you enjoyed the afritada ๐
Ann Gamboa says
All your recipes are amazing.
Lalaine Manalo says
Thank you so much!
Ken says
I love this recipe. Absolutely love it, totally works. Going to serve it with steamed rice. Thank you.
Lalaine says
Thank you so much, Ken. Enjoy the afritada, make sure to have plenty of steamed rice ๐
ver says
hi. i really want to try making this. i noticed you didn't marinate the chicken prior to browning or put salt/pepper in the dish. is the fish sauce enough? i'm just an average cook and i've never made this dish, but i do know that some cooks marinate the meat in soy sauce and calamansi whenever they make tomato-based stews like menudo and caldereta.
Lalaine says
Hello Ver
I find the recipe as written to be adequately seasoned for my taste. I don't usually marinate the chicken in soy sauce or calamansi when I make afritada but I do when it's mechado ๐
jam says
Hi po! Pede po bang iblender ko yung tomatoes? Namiss ko luto ng nanay ko. Ganitong way sya magluto ng afritada.. ๐
Lalaine says
Hindi ko blene blender yung akin pero pwede rin gawin, para siyang fresh tomato sauce. Sana magustuhan mo ang version ko, siyempre mas masarap talaga ang luto nang nanay ๐
Romina Estrada says
Hello po! Ano po pgkakaiba ng afritada, caldereta at menudo? Tnx po.. God bless!
Lalaine Manalo says
Pareho lahat po silang stews na base ay tomato sauce. Ang difference po nila, ang caldereta medyo maanghang at ang menudo may atay.
Oliva says
Hello I came across your recipe in trying to find the closest one to how my Nanay used to make. And this one is closest and most similar to what my Nanay used to cook. I love how you cook the potatoes and carrots separately because my Nanay was a stickler to that and I remember, as a little girl, that she emphasized that to my older siblings learning how to cook because a bowl of Chicken Afritada with soggy potatoes and carrots is not palatable to my Nanay's taste. And I love how you emphasize using fresh tomatoes like my Nanay used to. There is a HUGE difference in the burst of flavor in using fresh tomatoes indeed! Now my Nanay is very old and doesn't have the physical ability to cook like she used to, and she never used exact measurements, thus I am so happy I found this site of yours with this recipe. Thank you Lalaine! Now my children can enjoy what my hubby and I enjoyed when my Nanay was a bit younger.
Also, I think everyone who replied back (with the exception of Lalaine) to Jay is a bit too harsh. Yes, Jay he was a bit too blunt and harsh on Lalaine's recipe, but I love how Lalaine is very professional and polite in how she handled and answered Jay. We can all use Lalaine's classy response instead of stooping below the person who offended us. ๐
God bless and more power to your site!
Lalaine says
Hello Olivia
Thank you so much for your feedback. I totally relate with your food memories of your mother. I've been documenting my mother's recipes here at Kawaling Pinoy and often times, I will call her in the Philippines to ask her about some of the food I remember her cooking when I was growing up.
I am glad you found this recipe useful in your home cooking ๐
Ajoy says
Hi Ms. Lalaine, last sunday ko pa gustong magcomment, nakalimutan ko lang. hihihi
i tried this recipe kasi naintriga ako sa nega n comment. :p anyways, hindi ko alam ang roma tomatoes, i used ung ordinary tomatoes n nabibili s palangke, ung maliliit. 15 pcs po ata ng red tomatoes ang ginamit ko and nakuha ko naman ung color and lapot ng afritada (maliban po ata sa lasa kasi mababa ang panlasa ko) kaya po siguro hindi malapot ung ginawa nung may nega comment kasi baka kulang po ung kamatis n ginamit nya o hindi pa hinog na hinog ung kamatis o hindi niya na-mashed na maigi. hindi po kasi ako chef at wala rin akong advance skill sa kusina pero nagawa ko nmn. kaya YIPEEE! kasi nagustuhan ng parents ko at nagpapaturo din ung bunsong kapatid ko. thank u so much po ulit Ms. Lalaine ๐
Lalaine says
Thank you, Ajoy, for sharing your experience in cooking this chicken afritada. I am glad everyone liked it ๐
DRD says
Finally found it! I know this cook but I don't know the name. In my head, Caldereta, Menudo, and Afritada sound and taste almost like the same. So whenever I suggest this recipe, I just say, "that recipe with tomato sauce, carrots, potatoes and pepper." Now, I can confirm it's AFRITADA. I just love this cook. Especially when cooked slow so the flavors go deep into the meat.
Lalaine says
Hello DRD
Yes, stews are a lot better cooked low and slow ๐
Elizabeth Sonnier says
Thank you for your recipe. Been wanting to perfect this dish following other recipes but this time, using your recipe, it came out perfect.
Lalaine says
Fresh tomatoes really make a difference in afritada. Thank you so much, Elizabeth.
AJ Santos says
your recipe is awesome my picky 14 months toddler loved it. I am actually a fan of your site, been using your recipes a lot. Thanks a lot for sharing.
Lalaine says
Thank you so much, AJ ๐
jeff says
obviously theres someone here who doesnt know how to cook.. if you didnt get it the first time especially if youre a newbie in cooking,dont put the blame on the recipe,put the blame on yourself
joe says
Hi Lalaine,
Looks really good, I might try it. But, did you really cook it in a cast iron pan? I heard a lot of people saying avoid cooking acidic stuff in your CI pan. Did anything happen to yours?
Salamat!
Lalaine says
Hi Joe
I actually cooked the afritada in my "kawali" and transferred it into a cast iron skillet to take pictures. But thanks for the heads up, I have a whole set of cast iron pans and use them a lot in my cooking. Thanks for the info. ๐
Anabel Gloria says
Hi Lalaine, thank you for sharing this! This is our lunch today. I don't know what Jay did but mine came out great and my 2 year old daughter liked it! Actually mas gusto ko lasa nito compared sa ginamitan ng canned tomato! I'm definitely gonna do this again!
Thanks biggie โฅโฅโฅ
Lalaine says
Hello Anabel
Thank you so much sa feedback. I am glad nagustuhan nang family mo ๐
joshua de guzman says
lalaine, thank you for sharing a very nostalgic recipe! this is how they did it back when there were no canned tomato sauces readily available...this is how my lola used to do it and for some reason i find it having the purest tastes of how tomato based stews are suppose to be! again thank you...
jay gutierez - malabnaw ba? kasing labnaw ng utak mo???
Jay Gutierrez says
Hindi lumapot yung sauce dahil tubig lang ang gamit sa recipe na ito. Ang tagal kong inilagay sa simmer pero malabnaw pa rin. Nilagyan ko nalang ng cornstarch. Pasensya na pero hindi maganda recipe mo.
Lalaine says
Hello Jay
I am sorry kung di niyo nagustuhan ang resulta. Di ko alam kung bakit malabnaw ang sabaw nang afritada niyo dahil one cup lang ang tubig at dapat by the time na luto na ang chicken niyo, halos dry na ang sauce. Pasensya na pero kung hinahanap niyo ay talagang malapot na sauce, use tomato sauce instead of fresh tomatoes.
Thanks
jam says
Gumamit ka po ba ng roma tomatoes? O yung kamatis lang natin sa palengke. Ganito din recipe ng nanay ko masarap naman sya. Gamit nya lang is yung kamatis na madalas nakikita sa palengke. Kailangan madami pag ayun ang gamit tapos kailangan hinog na hinog..
Lalaine says
Hello Jam
Yes, madalas Roma tomatoes ang ginagamit ko sa bahay kasi mas gusto ko ang lasa. Actually, yun ang ginamit ko dito sa afritada. Oo, mas maganda kung hinog na hinog dahil mas juicy ๐
NETH MUENA says
Thank you and god bless.
Lalaine says
๐