Chicken Afritada

Unlike my pork  version of  afritada where I use canned tomato sauce, I prefer fresh tomatoes in my chicken afritada. This may entail a little more effort than opening a can but it does bring a certain freshness and depth of flavor that’s worth the extra work. Give this hearty stew a try for dinner tonight and make sure to have plenty of rice ready. You’ll need it. 🙂

Chicken Afritada

Prep Time10 mins
Cook Time40 mins
Total Time40 mins
 Course: Main Entree
 Cuisine: Filipino
 Servings:  Servings
 Calories: 669
 Author: Lalaine


  • 1/4 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • 1/2 small red bell pepper, cored and sliced into 1/2-inch thick strips
  • 1/2 small green bell pepper, cored and sliced into 1/2-inch thick strips
  • 4 pounds chicken, cut into serving pieces
  • 1 small onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 6 large Roma tomatoes
  • 1 tablespoon fish sauce
  • 1 cup water
  • 1/2 cup frozen sweet peas thawed
  • salt and pepper to taste


  • In a pan over medium heat, heat oil.
  • Add potatoes and carrots and cook, turning 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 bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.
  • Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked through.
  • Add onions and garlic and cook until softened.
  • Add tomatoes and cook, mashing regularly with back spoon until softened and release juices.
  • Add fish sauce and cook for about 1 to 2 minutes.
  • Add water and bring to a boil.
  • Lower heat, cover, and cook for about 20 to 30 minutes or until chicken is cooked through and sauce is thickened to desired consistency.
  • Add potatoes and carrots and continue to cook until fork-tender.
  • Add bell peppers and sweet peas. Cook for 1 to 2 minutes or until green peas are heated through and bell peppers are tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.


Calories: 669kcal | Carbohydrates: 29g | Protein: 46g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 542mg | Potassium: 1501mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5050IU | Vitamin C: 82.7mg | Calcium: 94mg | Iron: 6.4mg


Leave a Reply