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Chicken Afritada (Filipino-Style Chicken Stew)

YUMMY KITCHEN
This Chicken Afritada is a hearty Filipino chicken stew made with tender chicken, potatoes, carrots, green peas, and bell pepper simmered in a rich and savory tomato sauce. It is easy to make, budget-friendly, and perfect with steamed rice for everyday family meals or celebrations.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 430 kcal

Equipment

  • Large pot or deep skillet
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving dish

Ingredients
  

  • 1 kilogram chicken cut into serving pieces
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons fish sauce or to taste
  • 1 teaspoon ground black pepper
  • 2 medium potatoes cut into wedges
  • 1 small carrot cut into wedges
  • 1 chicken broth cube optional
  • 1 cup water or chicken broth
  • 1/3 cup green peas
  • 1 medium green bell pepper cut into squares
  • Oil for sautéing

Instructions
 

  • Prepare the chicken and vegetables. Cut the chicken into serving pieces. Peel and cut the potatoes and carrots into wedges. Chop the onion, mince the garlic, and cut the bell pepper into squares.
  • Heat a little oil in a large pot over medium heat. Sauté the onion until softened and fragrant. Add the minced garlic and cook briefly.
  • Add the chicken pieces. Sauté and turn occasionally until the chicken changes color and becomes lightly browned.
  • Add the ground black pepper and fish sauce. Stir well and let it cook for about 3 minutes to allow the fish sauce flavor to mellow.
  • Add the tomato paste and chicken broth cube, if using. Stir until the tomato paste is well incorporated and the broth cube dissolves.
  • Pour in the water or chicken broth. Stir, cover, and simmer over medium-low heat for 15 to 20 minutes, or until the chicken becomes tender.
  • Add the tomato sauce, potatoes, and carrots. Stir gently to combine. Cover and continue simmering until the vegetables are tender.
  • Add the green peas and bell pepper. Cook for another 3 to 5 minutes, or until the vegetables are cooked but still have some texture.
  • Taste the sauce and adjust the seasoning with additional fish sauce or salt if needed. If the tomato sauce is too tangy, add a small amount of sugar to balance the flavor.
  • Once the chicken and vegetables are fully cooked and the sauce reaches your desired consistency, turn off the heat.
  • Transfer to a serving dish and serve hot with steamed rice.

Notes

  • Chicken thighs, legs, and wings are recommended because they stay juicy during the longer simmering time.
  • Chicken breast may also be used, but avoid overcooking it because it can become dry.
  • If you do not have tomato paste, use 4 to 5 fresh tomatoes. Chop and sauté them together with the onion and garlic.
  • You may replace the water and chicken broth cube with 1 cup chicken broth.
  • Taste the sauce before adding extra salt because fish sauce and the broth cube are already salty.
  • For a slightly sweeter Filipino-style version, add a small amount of sugar to balance the acidity of the tomato sauce.
  • For a thicker sauce, simmer uncovered for a few additional minutes.

Nutrition

Calories: 430kcalCarbohydrates: 23gProtein: 40gFat: 22gSaturated Fat: 7gCholesterol: 135mgSodium: 890mgPotassium: 930mgFiber: 4gSugar: 7gCalcium: 55mgIron: 3mg
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