My Chicken Afritada Recipe (Afritadang Manok)

Chicken afritada (Afritadang Manok) is one of my favorite Filipino stews to cook. It's a classic dish that a lot of Filipinos love. I love how the chicken becomes tender while simmering in that fresh tomato sauce with colorful vegetables.

What makes my recipe special is that I use fresh tomatoes instead of canned sauce. Yes, it takes a bit more effort, but the freshness and flavor it brings is worth it. This recipe is budget friendly and easy to make.

My Ingredients

• 1 whole chicken (about 3 pounds), cut into serving pieces
• 6 large Roma tomatoes
• 2 medium potatoes, peeled and quartered
• 1 large carrot, peeled and cut into cubes
• ½ red bell pepper, sliced into strips
• ½ green bell pepper, sliced into strips
• ½ cup frozen sweet peas, thawed
• ¼ cup oil
• 1 small onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 1 tablespoon fish sauce (patis)
• 1 cup water
• Salt and pepper to taste

How I Make My Chicken Afritada

1. I start by heating oil in my pan over medium heat. Then I add my potatoes and carrots, cooking until they're lightly browned. I remove them from the pan and drain on paper towels.
2. I remove most of the oil from my pan, leaving about 2 tablespoons. Then I add my bell peppers and cook them for 10-15 seconds. I remove them quickly and drain on paper towels.
3. In the same pan, I add my onions and garlic, cooking for about 3-4 minutes.
4. I add my chicken pieces and cook them until they're lightly browned on all sides.
5. Now I add my fresh tomatoes and cook them, mashing regularly with the back of my spoon until they release all their juices.
6. I add my fish sauce (patis) and let it simmer for about 30-40 seconds.
7. I pour in my water and bring everything to a boil. Then I lower the heat, cover the pan, and cook for about 15-25 minutes until my chicken is tender and the sauce has reduced slightly.
8. I add my precooked potatoes and carrots back to the pan and continue cooking until they're tender.
9. Finally, I add my bell peppers and sweet peas, cooking for 1-2 minutes.
10. I continue simmering until my sauce reaches the consistency I want, then season with salt and pepper to taste.
11. Serve hot and enjoy your chicken afritada!

My Personal Tips

• I always cut my ingredients into uniform sizes so everything cooks evenly.
• Pre frying my potatoes and carrots is important. It helps them hold their shape instead of falling apart.
• I use ripe Roma tomatoes because they're sweeter and juicier than regular tomatoes.
• If I want a thicker sauce, I add a tablespoon of tomato paste during cooking.
• I prefer bone in chicken because it gives more flavor. But if I use boneless, I always choose thighs over breast.
• This recipe tastes even better the next day. The flavors develop overnight.

Related

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My Chicken Afritada Recipe (Afritadang Manok)

My Chicken Afritada: tender chicken simmered in fresh tomato sauce with colorful vegetables for the perfect family meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 38 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 whole chicken about 3 pounds, cut into serving pieces
• 6 large Roma tomatoes
• 2 medium potatoes peeled and quartered
• 1 large carrot peeled and cut into cubes
• ½ red bell pepper sliced into strips
• ½ green bell pepper sliced into strips
• ½ cup frozen sweet peas thawed
• ¼ cup oil
• 1 small onion peeled and sliced thinly
• 3 cloves garlic peeled and minced
• 1 tablespoon fish sauce (patis)
• 1 cup water
• Salt and pepper to taste

Method

 

1. I start by heating oil in my pan over medium heat. Then I add my potatoes and carrots, cooking until they're lightly browned. I remove them from the pan and drain on paper towels.
2. I remove most of the oil from my pan, leaving about 2 tablespoons. Then I add my bell peppers and cook them for 10-15 seconds. I remove them quickly and drain on paper towels.
3. In the same pan, I add my onions and garlic, cooking for about 3-4 minutes.
4. I add my chicken pieces and cook them until they're lightly browned on all sides.
5. Now I add my fresh tomatoes and cook them, mashing regularly with the back of my spoon until they release all their juices.
6. I add my fish sauce (patis) and let it simmer for about 30-40 seconds.
7. I pour in my water and bring everything to a boil. Then I lower the heat, cover the pan, and cook for about 15-25 minutes until my chicken is tender and the sauce has reduced slightly.
8. I add my precooked potatoes and carrots back to the pan and continue cooking until they're tender.
9. Finally, I add my bell peppers and sweet peas, cooking for 1-2 minutes.
10. I continue simmering until my sauce reaches the consistency I want, then season with salt and pepper to taste.
11. Serve hot and enjoy your chicken afritada!

Notes

• I always cut my ingredients into uniform sizes so everything cooks evenly.
• Pre frying my potatoes and carrots is important. It helps them hold their shape instead of falling apart.
• I use ripe Roma tomatoes because they're sweeter and juicier than regular tomatoes.
• If I want a thicker sauce, I add a tablespoon of tomato paste during cooking.
• I prefer bone in chicken because it gives more flavor. But if I use boneless, I always choose thighs over breast.
• This recipe tastes even better the next day. The flavors develop overnight.

Tried this recipe?Let us know how it was!