Chicken Afritada

What Is Afritada?

Afritada is a Filipino stew made with meat simmered in a tomato-based sauce with vegetables like potatoes, carrots, and bell peppers. It’s known for its savory, slightly sweet flavor.

What makes it different from similar dishes like menudo or kaldereta is its simpler, more straightforward sauce. It’s usually made with chicken, but pork and beef versions are also common.

The name afritada comes from the Spanish word fritada, which means “fried.” It refers to the step where the meat and aromatics are sautéed before simmering—one of the many Spanish influences in Filipino cooking.

Notes and substitutions

• Chicken: It’s best to use bone-in, skin-on chicken for more flavor. You can use any part you like—thighs, drumsticks, or breasts all work well. Adjust the cooking time depending on the cut you’re using, as some parts may cook faster than others.
• Chorizo: I used Chorizo de Bilbao, a Spanish-style cured sausage with a smoky, slightly sweet flavor. It’s optional, but it adds a lot of flavor to the sauce. Some versions even use hotdogs or sausages.
• Tomato paste: I used tomato paste for its deep, concentrated flavor—it gives the sauce a richer taste and thicker texture. You can also use tomato sauce or crushed tomatoes, but reduce the water slightly so the sauce doesn’t turn out too thin.
• Potatoes: Use potatoes that hold their shape well, like Yukon gold or red potatoes. Avoid starchy varieties like russet, which tend to fall apart.
• Additions: You can also add garbanzo beans (chickpeas), green beans, or chayote if you like.

Step 1: Sear the vegetables

In a wok or a large sauté pan, heat a bit of oil over medium-high heat. Add 2 medium potatoes, 2 medium carrots, ½ green bell pepper, and ½ red bell pepper, all cut into 1½-inch chunks.

Sear until lightly browned and starting to caramelize or form a light crust. Work in batches if needed. Season with salt, then remove and set aside.

Step 2: Sear the chicken

Season 2 pounds of chicken with a bit of salt. In the same pan, add a little more oil if needed, then add the chicken—skin side down if using skin-on pieces.

Sear over medium-high heat until lightly browned on both sides—not fully cooked, just enough to build flavor. Do this in batches if needed, then set aside.

Step 3: Sauté the chorizo

Lower the heat to medium. Sauté 2 chorizo links for a few minutes, until browned and the oil starts to come out. Remove and set aside.

Step 4: Sauté the aromatics and tomato paste

Sauté 1 medium onion and 6 garlic cloves until softened, adding more oil as needed. Stir in ½ teaspoon crushed red pepper and cook for a few seconds.

Then, add 1 (6 oz) can of tomato paste and cook for a few minutes until it darkens and begins to caramelize. Toss in about 3 bay leaves.

Step 5: Add the chicken and chorizo

Put the chicken and chorizo back in the pan. Dissolve 1 teaspoon of chicken base or bouillon in about 2 cups of water, then pour it in. Scrape the bottom of the pan to loosen any browned bits.

Step 6: Simmer

Bring it to a boil, then lower the heat and cover the pan. Simmer for 20–30 minutes, or until the chicken is tender. Check the sauce as it cooks—if it gets too thick or dry, add a bit of water. Stir occasionally to keep it from sticking.

Step 7: Add the vegetables

Add the potatoes and carrots. Simmer for about 10 minutes until tender. Add the bell peppers during the last 5 minutes of cooking to keep their texture and color.

Step 8: Season and add the peas

Taste the sauce and adjust as needed. Add 1 tablespoon fish sauce, 1 tablespoon sugar, and some ground black pepper, depending on your taste. Stir in 1 cup of green peas and let everything simmer for a few more minutes until the peas are heated through.

Once the sauce has come together nicely, turn off the heat. Serve it warm with some steamed rice—and enjoy!

Store any leftovers in an airtight container in the refrigerator. It will keep for up to 2 to 3 days and often tastes even better the next day.

More Filipino Stews to Try

• Mechado: Beef stewed in tomato sauce with soy sauce and calamansi.
• Menudo: A tomato-based stew with diced pork, liver, potatoes, carrots, and bell peppers.
• Caldereta: A rich beef stew with liver spread and tomato sauce, often with olives and cheese.
• Pochero: A Spanish-influenced stew made with chicken or pork, saba bananas, pechay, and tomato broth.
• Pininyahang Manok: Chicken stewed in pineapple juice and cream or milk.
• Igado: A savory Ilocano stew made with pork, liver, and vegetables simmered in a soy sauce and vinegar mixture.