The best-tasting chicken afritada I've ever had! Made with bone-in, skin-on chicken, fresh tomatoes, carrots, and potatoes cooked slowly until tender and delicious. This is a simple and hearty chicken stew. Perfect for lunch, dinner, and even special occasions.
This recipe requires a little bit of effort to cook but it's so worth it! Nothing complicated, just simple cooking techniques that will make your favorite chicken afritada amazingly delicious!
Here's what you need to make chicken afritada:
- Chicken - using bone- in and skin-on chicken is best for afritada. You can use whole chicken cut into pieces or thighs and drumsticks.
- Fresh Tomatoes – there’s just something about it that makes stews even more delicious.
- Soy Sauce – adds depth of flavor and deeper reddish color to the stew.
- Fish Sauce (patis) - the secret ingredient to making the best afritada.
- Sugar - balances the over all flavor of the dish i.e. makes the tomato sauce less sour
- Vegetables – the classic CBP of course–carrots, potatoes, and bell peppers.
- Chicken Stock – if using store-bought I recommend using the low-sodium kind.
How to make the best Chicken Afritada
Learn the easiest techniques to make your favorite Chicken Afritada. Let's start, shall we?
- Brown the chicken on both sides. Do it in batches if the pot is not big enough. This step is crucial in building the best chicken afritada flavor.
- Cook onion, garlic and tomatoes until fragrant and translucent. Add the seasonings to deglaze the pan. This will amplify all flavors even more.
- Add back the chicken and gently stir and coat with all the flavors.
- Cover with lid and cook until tender. This could take 20 to 40 minutes, depending on the size of the chicken.
- Add the green and red bell peppers including the green peas if using.
More cooking tips
- Brightly colored vegetables: Sear the vegetables in hot oil (before searing chicken) to make the color brighter. I do this if you whenever I have extra time.
- Cooking time: Adjust cooking time if using smaller pieces of chicken. Test doneness after 20 minutes, remove the lid to thicken the sauce just a bit.
- For a thicker sauce: Simmer without a lid in the last 10 minutes of cooking.
- Substitutes: substitute soy sauce with light soy sauce; fresh tomatoes with canned chopped tomatoes.
How to Serve
Chicken afritada is always served as a main dish with a side of a warm cup of rice. It's a complete meal in itself and often served for lunch or dinner.
You can also serve it for special occasions and make it extra special by adding olives.
Add these ingredients to make it special
Making chicken afritada for special occasions? Add green peas, green beans, and olives to make it extra festive!
Storage and Shelf-life
Store leftovers in an airtight container. It should last in the refrigerator for up to 3 days.
More chicken recipes you might like...
Watch how to make Chicken Afritada
Love Filipino food? Here are more recipes for you!
- Easy Kare Kare Recipe
- Sweet and Spicy Beef Tapa
- Bicol Express
- Filipino Chicken Curry
- Tender Pork Humba
- Pork Afritada with Fresh Tomatoes
- Beef Caldereta
Chicken Afritada (Filipino Chicken Stew)
- 1 kg chicken thighs (bone-in, skin-on) (see note 1)
- 2 tablespoon canola oil (or any vegetable oil)
- 1 whole onion (sliced)
- 4 cloves garlic (minced)
- 3 med-size tomatoes (diced)
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce (add more if preferred)
- 1 ½ teaspoon paprika
- 2 cups chicken broth (see note 5)
- 1 cup tomato sauce (or puree)
- 1 teaspoon sugar (add more if preferred)
- 2 pcs bay leaf
- 1 carrot (sliced)
- 2 potatoes ( quartered)
- 1 cup red and green bell pepper (deseeded, sliced)
- salt and pepper (to taste)
- Heat oil in a large pot over high heat. Brown the chicken on both sides, season with salt and pepper. Do this in batches if the pot is not big enough. Transfer the chicken pieces to a plate.
- Add onion and garlic. Saute until translucent. Add chopped tomatoes. Cook until softened. Set heat to medium. Pour soy sauce and fish sauce. Stir, scraping the bottom of the pot. Add back the chicken and coat with seasonings. Simmer for 2 minutes until fragrant.
- Pour tomato sauce and chicken broth, bay leaf, and sugar. Gently stir. Cover with a lid and cook until tender. This could take 30 to 40 minutes depending on the size of the chicken. If liquid evaporates too quickly, just add water about ¼ cup or as needed.
- Add the carrots and potatoes. Cook until tender. For a thicker sauce consistency, cook without a lid.
- Add the green and red bell peppers. Taste sauce and adjust salt and pepper to taste. Cook for 1 to 2 minutes. Remove from heat. Serve with rice and enjoy!
Recipe Notes and Tips:
- Chicken - you can also use 1 whole chicken cut into 10 to 12 pieces.
- To brighten the colors of the vegetables - sear in hot oil before cooking the chicken. Set aside then add back again halfway through cooking.
- Cooking time: Adjust cooking time if using smaller pieces of chicken.
- Substitutes: substitute soy sauce with light soy sauce.
- Chicken broth - you can also use 1 pc chicken bouillon dissolve in 2 cups hot water.
- Other add-ins: green peas, green beans, black and green olives can also be added.
Originally published May 2020. Updated August 2021 with new photos, video, and a streamlined recipe after further testing to improve the recipe!
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