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chicken afritada

My Chicken Afritada Recipe (Afritadang Manok)

My Chicken Afritada: tender chicken simmered in fresh tomato sauce with colorful vegetables for the perfect family meal.
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Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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

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.
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