Chicken Afritada – Qualing Pinoy

Chicken afritada Simmer until completely tender in fresh tomato sauce with potatoes, carrots and bell peppers. This classic Filipino soup is easy to make and budget-friendly yet hearty and flavorful. Perfect for family dinners and special occasions!

Chicken Afritada is a classic Filipino soup made with beef, pork, chicken or fish braised in tomato sauce with potatoes, carrots and bell peppers. It is a delicious and delicious dish for family meals and special occasions.

Note the ingredients

• Aromatics-Fried onions and garlic enhance the flavour
• A chick– Bone-in chicken works best in this recipe, adding deeper flavour. If you prefer boneless meat, choose thigh fillets, as breast can become dry and rubbery in the slow cooking process.
• Roma tomatoesUse ripe tomatoes because they are sweeter and juicier
• vegetablesPotatoes, carrots, bell peppers and sweet peas increase servings and add color and texture.
• Fish sauce– Adds umami taste
• water– Use more or less depending on the amount of preferred sauce. You can also use chicken broth for more depth.
• Salt and Pepper- Salt enhances the flavor of the dish, and pepper adds a distinctive flavor.

While I use canned tomato sauce for my pork afritada, I prefer fresh tomatoes for my chicken version. While this may require more effort than opening a can, it brings freshness and depth of flavor that are worth the extra work.

For a very special afritadang manok dish for a party, try the pineapple chicken afritada with sweet fruit pieces that complement the delicious flavors of the dish. Filipino-style sausages, ham, or Vienna sausages are fun and delicious additions that easily elevate meals.

Steps to cook chicken afritada

1. Fry potatoes and carrots in hot oil. Remove and set aside. Fry the sweet pepper until it turns light brown. Remove from pan and drain on paper towels.
2. Add onions and garlic and cook until tender. Add chicken and brown slightly.
3. Add the tomatoes and cook until softened and releasing the juice. Add the fish sauce and simmer for a few seconds.
4. Add water and bring it to a boil. Reduce the heat, cover and cook until the chicken is cooked and the sauce has reduced slightly. Add potatoes and carrots and continue cooking until fork tender.
5. Add the bell peppers and sweet peas and cook until heated through and tender.
6. Continue simmering until the sauce thickens to the desired consistency. Add salt and pepper to taste.

How to store and serve it

• Chicken Afritada is delicious as a main dish for lunch or dinner with steamed rice. They’re also great for parties or special gatherings and are definitely a crowd pleaser!
• Leftovers should be stored in an airtight container, refrigerated for up to three days, or frozen for up to two months.
• To reheat, place in a pot and heat over medium heat to an internal temperature of 165°F.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

This Chicken Afritada is so deliciously made with fresh tomatoes and no canned tomato sauce! Loaded with potatoes, carrots and bell peppers, this classic Filipino chicken stew is a delicious and hearty meal the whole family will love.

Preparation time: 10 minutes minute

Cooking time: 40 minutes minute

Total time: 40 minutes minute

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ingredients

• ¼ cup oil
• 2 Medium sized potatoes, peeled and cut into quarters
• 1 Large carrot, peeled and cut into cubes
• ½ A sweet red pepper, peeled and cut into half-inch slices
• ½ One green pepper, peeled and cut into half-inch slices
• 1 Whole chicken (about 3 pounds), cut into serving pieces
• 1 Small onion, peeled and cut into thin slices
• 3 clove Peeled and chopped garlic
• 6 Large Roma tomatoes
• 1 Tablespoon Fish sauce
• 1 cup water
• ½ cup Frozen and thawed sweet peas
• Salt and pepper to taste

directions

• In a frying pan over medium heat, heat the oil.

• Add the potatoes and carrots and cook, stirring once or twice, until lightly browned. Remove from pan and drain on paper towels.

• Remove excess oil from pan except for about 2 tablespoons.

• Add the bell pepper and cook for 10 to 15 seconds. Remove from pan and drain on paper towels.

• Add onions and garlic and cook until tender.

• Add the chicken and cook, turning on the sides once or twice, until lightly browned.

• Add the tomatoes and cook, mashing them regularly with a back spoon, until they are soft and release their juices.

• Add the fish sauce and simmer for 30 to 40 seconds.

• Add water and bring it to a boil.

• Reduce heat, cover and cook for 15 to 25 minutes or until chicken is cooked and sauce has reduced slightly.

• Add potatoes and carrots and continue cooking until fork tender.

• Add bell pepper and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender and crunchy.

• Continue simmering until the sauce reduces to the desired consistency. Add salt and pepper to taste. Serve hot.

Notes

• Cut ingredients into uniform sizes to ensure they cook evenly.
• Fry potatoes and carrots before adding them to the soup to help them maintain their shape and prevent them from falling apart.
• If you prefer a thicker sauce, add a tablespoon of tomato paste.

Nutrition information

Calories: 669Calories, Carbohydrates: 29g, protein: 46g, fat: 40g, Saturated fat: 10g, Cholesterol: 163mg, sodium: 542mg, Potassium: 1501mg, Fiber: 7g, sugar: 8g, Vitamin A: 5050international unit, Vitamin C: 82.7mg, Calcium: 94mg, iron: 6.4mg

This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.