Description
Chicken Afritada is a classic Filipino stew featuring tender chicken simmered in a savory tomato-based sauce with potatoes, carrots, bell peppers, and peas. This comforting dish combines aromatic garlic and onions with a hint of sweetness and soy sauce, making it a perfect family meal served hot over steamed rice.
Ingredients
Chicken and Seasoning
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
- Salt and black pepper, to taste
Sauté and Sauce
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- 1 large carrot, peeled and sliced
- 1 cup tomato sauce
- 1 cup low-sodium or no-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 bay leaf
- 1 teaspoon sugar (optional)
- 1 cup frozen or fresh green peas
Garnish
- 2 green onions, chopped (for garnish)
Instructions
- Brown Chicken: Season the chicken pieces generously with salt and black pepper. Heat vegetable oil in a large pot over medium-high heat. Brown the chicken on all sides until golden. Remove the chicken from the pot and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add chopped onion and sauté until softened and translucent. Add minced garlic and continue cooking until fragrant. Deglaze the pot by pouring in a small amount of chicken broth and scraping up any flavorful browned bits stuck to the bottom. Stir in the cubed potatoes and sliced carrots, followed by the sliced red and green bell peppers. Sauté until the bell peppers begin to soften.
- Simmer with Sauce: Pour in the tomato sauce and the remaining chicken broth. Return the browned chicken to the pot. Add the low-sodium soy sauce, bay leaf, and sugar if using. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Add Peas: In the final 5 minutes of cooking, stir in the green peas to heat through and incorporate into the dish.
- Serve: Remove the bay leaf from the pot. Garnish the stew with the chopped green onions. Serve the Chicken Afritada hot alongside steamed rice or crusty bread for a complete meal.
Notes
- Using bone-in, skin-on chicken thighs or drumsticks adds more flavor and keeps the meat tender during cooking.
- If you prefer a thicker sauce, uncover the pot in the last 5 minutes and let it simmer to reduce.
- Adjust the salt and soy sauce according to your taste, especially if using salted or low-sodium broth.
- For a spicier version, add sliced chili peppers when sautéing the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
