Chicken Afritada Recipe

This chicken afritada is a classic Filipino stew with chicken, potatoes, carrots, and bell peppers cooked in a tomato-based sauce.

It's simple, delicious, and something you can make any day of the week.

Ingredients You'll Need

Notes and Substitutions

• Chicken: Bone-in, skin-on chicken gives the best flavor. Use thighs, drumsticks, wings, or breasts - just adjust the cooking time.
• Chorizo: I used Chorizo de Bilbao, but you can also use hotdogs or other sausages.
• Tomato paste: This makes the sauce thicker and adds more flavor. You can use tomato sauce or crushed tomatoes, but use less water so the sauce doesn't get too thin.
• Potatoes: Yukon Gold or red potatoes are best because they hold their shape. Avoid russet potatoes since they can fall apart.
• Additions: You can also add garbanzo beans (chickpeas), green beans, or chayote if you like.

How to Make Chicken Afritada (Step-by-Step)

Step 1: Sear the vegetables

In a wok or a large pan, heat a little oil over medium-high heat. Add:

• 2 medium potatoes (cut into chunks)
• 2 medium carrots (cut into chunks)
• ½ green bell pepper (cut into chunks)
• ½ red bell pepper (cut into chunks)

Sear until lightly browned, working in batches if needed.

Season with salt, then remove and set aside.

Step 2: Sear the chicken

Season 2 pounds of chicken with a little salt.

In the same pan, add the chicken skin-side down.

Sear until lightly browned on both sides. You don't need to cook it all the way yet.

Remove from the pan and set aside.

Step 3: Sauté the chorizo

Lower the heat to medium.

Sauté 2 chorizo links (sliced) 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.

Add ½ teaspoon crushed red pepper and 1 (6-ounce) can of tomato paste.

Cook for a few minutes until it slightly darkens and begins to caramelize.

Add in about 3 bay leaves.

Step 5: Add the chicken and chorizo

Return the chicken and chorizo back to the pan.

Mix 1 teaspoon of chicken base (or bouillon) with 2 cups of water, then pour it in.

Scrape the bottom of the pan to loosen any browned bits for more flavor.

Step 6: Simmer

Bring to a boil, then lower the heat.

Cover and simmer for 20-30 minutes, or until the chicken is tender.

Check the sauce while it cooks. If it gets too thick or starts to dry out, add a little water.

Stir once in a while so it doesn't stick.

Step 7: Add the vegetables

Add the potatoes and carrots. Simmer for about 10 minutes, or until tender.

Add the bell peppers during the last 5 minutes so they stay firm and bright.

Step 8: Season and add the peas

Add 1 tablespoon fish sauce, 1 tablespoon sugar, and some ground black pepper. Taste and adjust.

Add 1 cup of green peas and simmer for a few more minutes.

Once the sauce is thick and the vegetables are tender, turn off the heat.

Serve your chicken afritada warm with steamed rice.

Store leftovers in an airtight container in the refrigerator for 2 to 3 days, or freeze for up to 2 months.

Cooking Tips

• Sear the chicken and vegetables for more flavor.
• Brown the tomato paste a little so the sauce tastes better.
• Add water if the sauce gets too thick.

Recipe FAQs

More Filipino Stews

• Mechado: Beef stew with tomato sauce, soy sauce, and calamansi.
• Menudo: Pork and liver stew with potatoes, carrots, and bell peppers.
• Caldereta: Beef stew with tomato sauce and liver spread.
• Pochero: Chicken or pork stew with saba bananas, pechay, and tomato broth.
• Pininyahang manok: Chicken stew with pineapple and cream or milk.
• Igado: Ilocano pork and liver stew with soy sauce and vinegar.