Chicken Afritada is a very popular Filipino dish. The chicken is braised in the tomato sauce which creates a delicious sauce that is best poured over white rice. Typically this dish calls for chicken, but you can also use pork as a substitute. The potatoes, carrots and peas added at the end make a for a nutritious meal for the whole family. It’s one of my favorite Filipino dishes to make for the kids!
Chicken Afritada Recipe!
For the longest time I was intimidated at the thought of making Chicken Afritada without the Mama Sita’s powder packet. You know the one. It’s a powdered seasoning packet and when mixed with water you get all the flavors you need to make Chicken Afritada. I’m not knocking this seasoning packet in any way…heck I still use them sometimes for dishes like Sinigang and Pancit Palabok but there’s nothing quite like making a recipe from scratch with no short cuts.
This recipe is worth doing the long way with no short cuts.
Chicken Afritada is a type of chicken stew that begins with braising the chicken in the tomato sauce and then adding the vegetables at the end. Make sure the vegetables stay firm and not overcooked. This dish is best served with white rice and perfect for the whole family! My kids actually ate the vegetables and asked for a second serving!
How To Make Chicken Afritada
- In a large cast iron dutch oven, or a large pot with a lid, heat up the avocado oil at medium heat.
- Sauté the garlic and onions.
- Add the skinless chicken thighs and legs and brown on all sides.
- Season with salt and pepper and add the fish sauce.
- Add the tomato sauce, two cups of water and bouillon seasoning. Stir well to combine.
*If you don’t have bouillon seasoning, you can substitute with two cups of chicken broth.
- Bring the pot to a boil and then reduce heat to a low simmer. Let it simmer for about 10-15 minutes. Check on it once in a while and stir occasionally.
- Add the potatoes and carrots and let it simmer for another 5-8 minutes; just until the vegetables are firm but not mushy. Be careful not to overcook.
- Turn off the heat and add the peas and stir well.
- Serve with white Jasmine rice.
More Filipino Recipes You’ll Love!
- Cutting Board
- Wooden Slotted Spoon
- Large Dutch Oven Pot
- 1/2 Large Onion, diced
- 1 tbsp Minced Garlic
- 3 Skinless Chicken Thighs bone-in
- 3 Skinless Chicken Legs
- 1 Large Carrot, peeled and diced in 3 inch lengths
- 1 cup Green Peas
- 1 cup Tomato Sauce
- 1 tbsp Better than Bouillon seasoning or 2 cups of chicken broth
- 2 cups Water eliminate if using chicken broth
- 2 Medium Potatoes, quartered
- 1 tbsp Fish Sauce
- 2 tbsp Avocado Oil
- In a large cast iron dutch oven set to medium to high heat, add the avocado oil.
- Sauté the onions and garlic until the onions are soft and the garlic has browned.
- Add the chicken thighs and legs and brown on all sides.
- Season the chicken with salt and pepper.
- Add the fish sauce and mix it all together.
- Add the tomato sauce, 2 cups of water and the bouillon seasoning. Stir well to combine and bring the pot to a boil, then lower the heat to a low simmer for about 10-15 minutes.
- Add the carrots and potatoes and continue cooking for another 5-8 minutes, until they turn soft (but not mushy). Be careful not to overcook the vegetables. They should be firm and not too soft.
- Turn off the heat and add the peas. Stir everything all together.
- Serve with white rice.