The best tasting Chicken Afritada I've ever had. Tender chicken, carrots, and potatoes smothered in a rich and flavorful sauce. This recipe uses fresh tomatoes, seasoned with soy sauce and fish sauce–the secret to making the best afritada!
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, fish sauce and paprika. 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 a litte water about 1/4 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!
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Notes
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.