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Chicken Afritada on a plate.
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Chicken Afritada Recipe

Chicken stew with vegetables in a tomato-based sauce.
Course Main Dish
Cuisine Filipino
Diet Gluten Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 360kcal
Author Nora Rey
Cost $16-$20

Equipment

  • Wok or large pan

Ingredients

  • 2-2½ pounds bone-in chicken pieces
  • 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
  • 2 pieces chorizo sliced thick
  • 6 garlic cloves minced
  • 1 medium onion chopped
  • ½ teaspoon crushed red pepper
  • 1 (6-ounce) tomato paste
  • 3 bay leaves
  • 2 cups water (or chicken broth)
  • 1 teaspoon chicken base or bouillon
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 tablespoon sugar
  • 1 cup green peas
  • Salt and pepper
  • Neutral oil
US Customary - Metric

Instructions

  • Sear the potatoes, carrots, and bell peppers in a little oil until lightly browned. Season with salt, then set aside.
  • Season the chicken with salt. Sear in a little oil until lightly browned on both sides. Set aside.
  • Sauté the chorizo until browned. Set aside.
  • Sauté the onion and garlic until softened. Add crushed red pepper and tomato paste. Cook until the tomato paste darkens a little. Add bay leaves.
  • Return the chicken and chorizo. Add the chicken base mixed with water. Scrape the bottom.
  • Bring to a boil, then lower the heat. Cover and simmer 20–30 minutes, until the chicken is tender. Add water if the sauce gets too thick.
  • Add the potatoes and carrots. Simmer until tender. Add the bell peppers during the last 5 minutes.
  • Add fish sauce, sugar, black pepper, and peas. Simmer a few minutes. Taste and adjust.

Notes

  • Chicken: Bone-in, skin-on chicken gives the best flavor. Use thighs, drumsticks, wings, or breasts.
  • Chorizo: I used Chorizo de Bilbao, but hotdogs or other sausages work too.
  • Tomato paste: It makes the sauce thicker and more flavorful. If using tomato sauce or crushed tomatoes, use less water.
  • Potatoes: Yukon Gold or red potatoes hold their shape best. Avoid russets, which can fall apart.
  • Additions: Garbanzo beans, green beans, or chayote are good options.
 
Cooking Tips
  • Sear the chicken and vegetables for more flavor.
  • Cook the tomato paste until it darkens a little.
  • Add water if the sauce gets too thick.

Nutrition

Calories: 360kcal | Carbohydrates: 29g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 738mg | Potassium: 960mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4567IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 3mg